Oven Baked Falafel and Red Onion Salad with Markouk Bread Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Organic chickpeas13 Ounce (Two 400 Gram Cans)
 Garlic3 Clove (15 gm), crushed
 Ground coriander2 Teaspoon
 Onion1 Small, finely chopped
 Chopped coriander4 Tablespoon
 Egg1 Large, beaten
 Groundnut oil/Vegetable oil2 Tablespoon
 Red onion1
 Coriander leaves1⁄4 Cup (4 tbs)
 Flat leaf parsley1⁄4 Cup (4 tbs)
 Cumin seeds1 Teaspoon
 Lemon juice2 Tablespoon
 Thick natural yogurt1⁄2 Pint (150 Milliliter)
 Cucumber1⁄2 , grated and drained
 Middle eastern flat bread sheets8 (Markouk, To Serve)
 Sea salt To Taste
 Pepper To Taste

Directions

1. Put the chickpeas, crushed garlic, ground coriander, chopped onion and coriander leaves into a food processor or blender and blend until well mixed and a fairly smooth puree.
2. Beat the egg with salt and pepper, add to the chickpea mixture and blend well. Make 24 flat walnut-size patties, arrange on a lightly greased baking tray and chill for 4 hours or overnight.
3. Brush the falafel with the oil. Bake in a preheated oven; 200°C (400°F), Gas Mark 6, for 20 minutes, turning once. Meanwhile, thinly slice the red onion and place it in a bowl with the coriander and parsley leaves.
4. Heat a dry pan and toast the cumin seeds. Add them to the red onion salad with the lemon juice and leave to stand for 10 minutes.
5. Mix the yogurt with the grated cucumber and season. When the falafel are cooked, wrap them in the bread with some salad and cucumber and yogurt.
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