FRIJE

Instructions

• 1.   The day before, start this falafel recipe by soaking the chickpeas in cold water for at least 4 hours (ideally overnight).
• 2.   The next day, peel and finely chop the onion and garlic. Wash, dry, and chop the cilantro leaves. Drain the chickpeas, pat them dry, and put them in a food processor. Process for about 30 seconds until finely chopped. Add the onion, garlic, parsley, half of the cilantro, cumin, yeast, salt, and pepper. Process for 10 seconds. Shape the mixture into small balls, place them on a plate, and refrigerate.
• 3.   Prepare the sauce: in a bowl, mix the yogurt with the tahini, a little salt, and pepper. Sprinkle with sesame seeds. Refrigerate. Peel and grate the carrots. Peel and slice the onion.
• 4.   Heat the frying oil in a saucepan. Fry the falafels in batches of two or three for 2 minutes. Remove them with a slotted spoon and place them on paper towels to drain. Repeat until all the falafels are fried. Then, do a second frying for 2 minutes, still in batches of two or three. Drain the falafels on paper towels.
• 5.   Warm the pita bread. Open them and spread a little sauce on each. Add the carrots, onions, and cilantro. Slide the falafels inside and serve with the remaining sauce and lemon wedges.

Nutritional information *