Falafel pita à la Naschmarkt

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 6
  • 1 small head white cabbage (about 1,2 kg)
  • 2 TABLESPOONS Sugar
  • 7-10 Tbsp Salt
  • 8 TABLESPOONS White wine vinegar
  • 2 Onions
  • 7-10 Tbsp Pepper
  • 3 TABLESPOONS Oil
  • 1 TABLESPOON Caraway seed
  • 1 (approx. 150 g) Carrot
  • 300 g Greek yogurt
  • 5-6 Tbsp Milk
  • 1-2 TABLESPOONS Lemon juice
  • 2 can(s) (425 ml each) Chickpeas
  • 1 Garlic clove
  • 1 collar flat leaf parsley
  • 1 egg (size M)
  • 3 TABLESPOONS Breadcrumbs
  • 1 heaped tbsp. flour
  • 1 heaped tsp of ground cumin
  • 6 (à 70 g, 25 cm Ø) Wheat tortillas
  • 1 l oil for frying
  • 7-10 Tbsp parchment paper

Directions

  1. 1

    Clean, wash and quarter the cabbage and slice it finely from the stalk. Pour into a large bowl. Sprinkle with 1 tablespoon sugar and 1 teaspoon salt, sprinkle with 3 tablespoons vinegar and knead well with your hands. Leave to stand for about 30 minutes.

  2. 2

    Peel and finely dice 1 onion. Beat the rest of the vinegar, a little pepper and oil. Add the onion, caraway and vinegar-oil mixture to the cabbage, mix well and leave to stand for another 2 hours. Season to taste with salt, pepper and sugar.

  3. 3

    Peel and finely grate the carrot. Mix yoghurt, milk, lemon juice and carrots, except for something to garnish. Season to taste with salt, pepper and 1/2-1 teaspoon sugar.

  4. 4

    For the falafel, place the chickpeas in a sieve, rinse and drain. Peel and finely dice 1 onion and garlic. Wash the parsley, shake dry and pluck off the leaves. Put aside about 1/3 of the leaves.

  5. 5

    Finely chop the remaining leaves. Puree chickpeas, onion, garlic and chopped parsley. Mix with egg, breadcrumbs and flour. Season to taste with cumin, about 1/2 tsp salt and pepper.

  6. 6

    Form 20-24 small meatballs with moistened hands. Fry the meatballs in portions in hot oil for about 5 minutes until golden brown. Drain on kitchen paper.

  7. 7

    Heat tortillas in the microwave or oven according to the package instructions. Place each tortilla on a sheet of parchment paper, spread with some carrot-yoghurt sauce, leaving about 1 cm of edge free.

  8. 8

    Put some coleslaw, parsley leaves and falafel in the middle. Wrap one side, roll the flat cakes into a bag with the paper. Sprinkle with some yoghurt sauce and garnish with carrot.

Nutrition Facts

KCAL
590 kcal
CARBS
70 g
FATS
25 g
PROTEINS
19 g