Falafel Stuffed Flatbread
Falafel Stuffed Flatbread

Falafel Stuffed Flatbread

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September 1, 2015

This scrumptious classic will keep you and your little ones coming back for more! Recipe Courtesy of "The Best Homemade Kids' Lunches on the Planet" cookbook.

  • Yields: 1 Serving

Ingredients

½ cup (375 g) dry chickpeas, soaked overnight or,

1 cup (240 g) canned chickpeas

2 teaspoons (14 g) cumin

½ teaspoon (1 g) coriander

1-2 garlic cloves (3 g - 6 g), minced

1 fresh parsley sprig, minced

1 small onion, chopped fine

1½ tablespoons (45 ml) freshly squeezed lemon juice

3 tablespoons (21 g) breadcrumbs

Vegetable oil to pan fry

Directions

Drain and rinse chickpeas from soaking overnight or canned chickpeas.

In a food processor, mix chickpeas with all ingredients until it becomes a smooth thick paste.

With wet hands, form dough into small balls, the size of a large walnut. Press down to form 1½ inch

patties. If mixture is too sticky, add a little bit more breadcrumbs. If it’s too dry, add a tablespoon or two of water.

Pan fry falafels in an oiled pot over medium high heat for 3-4 minutes each side, or until sides are brown. Remove Falafel onto a paper towel-lined plate and blot excess oil with additional paper towels.

Serve with Tzatziki sauce.

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