Recipe
Lebanese Falafel-Burger with spicy cabbage and carrot salad
medium
APPROX. 90 mins
Enough For
4 persons
Cookware
frying panNutritional Value
3436 kJ / 820 kcal (Per person)
Ingredients
- Carbohydrates126 g
- Sugar32 g
- Fat25 g
- Protein29 g
Allergens
- fish
- gluten
- lactose
- pulse
- sulphate
Note
Soak chickpeas in cold water for 7 hours or overnight
Cooking Equipment
- » Disposable gloves
- » Vegetable grater
- » Pull Chop Universal chopper
- » Ice cream scoop
Ingredients
Falafel
- »400 g chickpeas soak in cold water overnight or for 7 hours
- »1 onions peel and cut into cubes
- »3 garlic cloves peel and halve
- »2 carrots peel and grate finely
- »2 tbsp leaf parsley chop finely
- »2 tbsp chives, finely chopped
- »2 red chilli peppers halve lengthwise, core and cut into strips
- »2 tsp salt
- »1 tsp cumin
- »3 tbsp sunflower oil - keep ready for frying
pita bread
- »400 g flour
- »14 g dry yeast
- »3 pinches salt
- »3 dl water
cabbage carrot salad
- »800 g white cabbage Use the vegetable slicer to cut into thin strips.
- »2 carrots peel and grate finely
- »2 red chilli peppers halve lengthwise, core and cut into strips
- »100 g cherry tomatoes wash and halve
- »1 limes squeeze
- »2 tbsp brown sugar
- »3 tbsp fish sauce
- »2 tbsp (white) balsamic vinegar
- »2 tbsp sunflower oil
- »1 pinch cumin
Yoghurt sauce
- »180 g natural greek yoghurt
- »300 g English cucumbers Add a good pinch of salt, mix well and leave to work in for a few minutes. Then squeeze the cucumbers. halve, seed, grate or chop finely
- »1 garlic cloves Crush
- »1 tbsp chopped parsley
- »1 tbsp chives, finely chopped
- »1 pinch paprika, sweet
- »1 pinch cumin
- » Sea salt and black pepper Freshly ground Mix all ingredients to a sauce
Preparations
Falafel
1. Rinse chickpeas well with cold water. Purée chickpeas, onions, garlic and chilli peas together with the Swiss Chop Chop very finely in 3-4 passes. Place the mixture in a large bowl.
2. Add parsley, chives and grated carrots and mix well, season with salt and cumin.
pita bread
1. Place the flour into a large bowl. Mix the dried yeast and salt with the flour. Make a hollow in the flour. Pour the water into it. With two fingers mix the water with the flour until the dough forms.
2. Then take the dough out of the bowl and knead for at least 5 minutes on the work surface lightly dusted with flour. As soon as the dough becomes smooth, it has the right consistency. Put the dough back into the bowl and cover with a cloth or cling film.
3. In a warm place (at approx. 30°C /86°F) allow to rise for 60 minutes until the volume has doubled in size. Then once again knead thoroughly and then allow to rest covered for another quarter of an hour.
Instructions
Falafel
1. Use the ice cream scoop to portion balls and shape them into 1.5 cm thick burgers by hand. Fry in the coated frying pan in plenty of oil on both sides for about 4 minutes at medium heat until crispy.
2. It is important that the chickpeas are well fried.
cabbage carrot salad
1. Put cabbage, carrots and strips of chili in a large bowl. Add the sauce. Put on the disposable gloves and stamp vigorously with your fist. The ingredients have to combine really well.
2. Then add the tomatoes and mix them together (no more stomping). Season with sea salt and black pepper from the mill. Let stand for 10 minutes.
pita bread
1. Form the dough into a roll and divide into eight equal pieces. Shape these into 4 mm thin, round flatbreads and bake for 2-3 minutes per side in a hot frying pan on setting 3-4 without fat.
Serving
Place the Falafel burgers on the spicy cabbage carrot salad in the flatbreads and serve with the yoghurt cucumber sauce.
Origin
Kuhn Rikon
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