In Santé's December issue (now for sale everywhere!) you will find more tasty recipes than we could fit. We didn't want to withhold this recipe for the pitta with falafel from page 67:
Pitta with falafel
Ingredients (6 people)
– 1 can chickpeas (400 g), drained
– 1 red onion, coarsely chopped
– 1 garlic clove, finely chopped
– 3 tbsp tahini (sesame paste)
– 1 egg , beaten
– 100 g fresh white bread crumbs
– 2 tbsp fresh coriander
– 1 tsp ground cumin
– 1/2 tsp salt
– 6 large pitta breads
– little gem, torn into strips
– 12 cherry tomatoes, halved
– 1/2 cucumber, sliced
– optionally. humus
– cayenne pepper or paprika
Preparation
Preheat the oven to 180ºC (speed 4). For the falafel, mix the chickpeas with the onion and garlic. Add tahini, egg, breadcrumbs, coriander, cumin and salt and mix well. Roll into 18 balls and bake in the oven on baking paper for 15-20 minutes until golden brown. Toast the pitta breads, let them cool and fill them with the lettuce, tomato and cucumber. Add 3 balls of falafel to each sandwich and top with (optional) some humus. Finish with cayenne pepper or paprika.
It's colder outside again:stew time! >
