The hot weather and a refreshing dish go hand in hand + it's the time when the gatherings are happening outside and this is a perfect treat. We make the pita bread ourselves and usually put everything on the table, from raw veggies, sauces and falafels, so that everyone can make their own filling and enjoy. —jernejkitchen
canned beans, without water
cumin and black pepper
handful fresh coriander
chickpea or corn flour
lemon juice, freshly squeezed
smoked red bell peppers
In This Recipe
One day ahead soak the chickpeas in a bowl, filled with cold water. Leave to soak for up to 24 hours. Before using the chickpeas, discard the water and rinse the chickpeas under the running water.
First prepare the falafels. Roughly chop the garlic and the green part of spring onions. In a blender blend together the chickpeas, beans, juice of half lime, zest of half lime, chopped garlic, chopped spring onions, chickpea flour and tabasco. Blend for about 20 seconds then add the cumin, pepper and fresh coriander. Blend again on high speed to combine, the mixture should not be smooth, but it should not have large chunks either
Use your hands to divide the patties into 8 parts, each weighting around 45g / 1.5 oz. Refrigerate until needed. Meanwhile prepare the vegetables. Finely slice the celery and spring onions, put in a bowl, add the grated carrot. Season with black cumin, lemon juice, pinch of salt and olive oil. Finely slice the smoked red peppers.
In a bowl, mix together greek yogurt, tabasco and olive oil. Set aside until needed.
Set a pot, filled with sunflower oil over high heat. Heat until the temperature of the oil reaches 190 °C / 375 °F. Roll the falafels in chickpea flour and gently put them in a pot, filled with hot oil. Fry for 4 minutes or until golden brown.
Heat the pita bread and fill it with a mixture of celery, spring onions and carrots. Add the falafels and slices of smoked red peppers. Pour over some yogurt sauce and enjoy.