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Pita falafel with sweet and sour cucumber and tzatziki
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Ingredients
Directions
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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.
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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.
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Make the sweet and sour cucumber by cutting 1 cucumber into slices. Put these in a large bowl.
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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.
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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.
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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.
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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.
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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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Nutrition
504Calories
Fat40% DV26g
Protein26% DV13g
Carbs17% DV52g
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