A good healthy vegan option to replace meat in your diet. The chickpeas will give you all the protein you need.
Ingredients
14 OZ / 400 G canned chickpeas
1 TBSP flat leaf parsley
1 TSP garlic powder
1 TSP ground cumin
1 TSP chili powder
2 TBSP olive oil
2 CLOVES garlic
1 EA cucumber
3.5 OZ / 100 G cream cheese
3.5 OZ / 100 G sour cream
7 OZ / 200 G greek yogurt
3 TSP salt
1 PINCH pepper
2 SPRIGS dill
4 EA pita breads
2 OZ / 50 G gram flour
Directions
Add your parsley to the mixing bowl and chop the parsley on turbo for 3 seconds / speed 10. Scrape down the sides.
Drain the chickpeas in the simmering basket, then add to the mixing bowl with the garlic powder, 1 tbsp of gram flour, cumin, olive oil and chili powder. Mix for 30 seconds / speed 4. Remove the mixture from the mixing bowl. Clean out the mixing bowl.
TIP: Add in some salt to taste, depending on the saltiness of the chickpeas.
Divide the falafel into the 16 balls then roll through gram flour. Press slightly to flatten the ball then pan fry on a medium to high heat for 3 minutes each side.
Peel garlic cloves and add to mixing bowl. Unlock Turbo and chop for 2 seconds. Use spatula to scrape down the sides of the mixing bowl.
Remove dill stems and add leaves to mixing bowl. Peel cucumber and cut into quarters. Deseed cucumber and add to mixing bowl. Chop for 5 seconds / speed 6. Use spatula to scrape down the sides of the mixing bowl.
Add the cream cheese, yoghurt, sour cream, 2 teaspoons of salt and 1 pinch of pepper. Mix for 20 seconds / speed 3 / reverse.
Warm the pitas then stuff the falafel inside. Finally, add the dressing on top.
Enjoy your dish! Serve with some fresh salad.
Recipe Note
TIP:
The chickpea weight is based on the drained weight.
