Oven Baked Falafel and Red Onion Salad with Markouk Bread
|Organic chickpeas||13 Ounce (Two 400 Gram Cans)|
|Garlic||3 Clove (15 gm), crushed|
|Ground coriander||2 Teaspoon|
|Onion||1 Small, finely chopped|
|Chopped coriander||4 Tablespoon|
|Egg||1 Large, beaten|
|Groundnut oil/Vegetable oil||2 Tablespoon|
|Coriander leaves||1⁄4 Cup (4 tbs)|
|Flat leaf parsley||1⁄4 Cup (4 tbs)|
|Cumin seeds||1 Teaspoon|
|Lemon juice||2 Tablespoon|
|Thick natural yogurt||1⁄2 Pint (150 Milliliter)|
|Cucumber||1⁄2 , grated and drained|
|Middle eastern flat bread sheets||8 (Markouk, To Serve)|
|Sea salt||To Taste|
1. Put the chickpeas, crushed garlic, ground coriander, chopped onion and coriander leaves into a food processor or blender and blend until well mixed and a fairly smooth puree.
2. Beat the egg with salt and pepper, add to the chickpea mixture and blend well. Make 24 flat walnut-size patties, arrange on a lightly greased baking tray and chill for 4 hours or overnight.
3. Brush the falafel with the oil. Bake in a preheated oven; 200°C (400°F), Gas Mark 6, for 20 minutes, turning once. Meanwhile, thinly slice the red onion and place it in a bowl with the coriander and parsley leaves.
4. Heat a dry pan and toast the cumin seeds. Add them to the red onion salad with the lemon juice and leave to stand for 10 minutes.
5. Mix the yogurt with the grated cucumber and season. When the falafel are cooked, wrap them in the bread with some salad and cucumber and yogurt.