Pita falafel with sweet and sour cucumber and tzatziki
- 4 pita bun
- 1.5 cucumber
- 120 milliliters White wine vinegar
- 2 tablespoon White sugar
- 1 Red onion
- 5 tablespoon Greek yoghurt
- 2 clove garlic
- 0.5 juice of lemon
Put the chickpeas in a bowl with plenty of water and soak for 8 hours. Squeeze out the garlic. Drain after 8 hours and put them together with the onion, half of the garlic, cumin, parsley and coriander in a food processor and grind to a thick paste. This does not have to be smooth, pieces give texture to the falafel.
Spoon the mixture into a bowl and add the baking powder, flour and salt. Mix everything together well, make balls and put in the fridge.
Make the sweet and sour cucumber by cutting 1 cucumber into slices. Put these in a large bowl.
Heat the white wine vinegar with sugar over low heat until the sugar has dissolved. Once the mixture has cooled down, pour it into the cucumber. Put in the refrigerator.
Now make the tzatziki by peeling half a cucumber and grating over a bowl. You want as little moisture as possible in the tzatziki, so squeeze out the flesh above the sink.
Return to a bowl and spoon in the Greek yogurt, remaining garlic and lemon juice. Season with extra-virgin olive oil, black pepper and coarse sea salt.
Pour the sunflower oil in a firm pan and put on the fire. If the sunflower oil is hot, check this by putting a piece of bread crumb in the oil, fry the falafel balls. Bake 5 pieces at a time for / - 3 minutes. Let them drain on kitchen paper.
Heat the pita bread and fill it with the tzatziki, sweet and sour cucumber and falafel balls. Finish with tzatziki, red onion rings and a sprig of coriander.
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