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Oven Baked Falafel And Red Onion Salad With Markouk Bread

21st.Century.Chef's picture
Ingredients
  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
  Red onion 1
  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
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked
Dish: 
Salad
Ingredient: 
Onion
Interest: 
Healthy

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