Falafel pita à la Naschmarkt

Name: Falafel pita à la Naschmarkt
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 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

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

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
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
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
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
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
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
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
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
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.