Pitas de falafels croustillants et salade fraîche

Ingrédients

• 1(15-ounce) can chickpeasAmount1Ingredient(15-ounce) can chickpeas, drained, drained
• 3 cloves garlicAmount3Ingredientcloves garlic, roughly chopped, roughly chopped
• 1/2small red onionAmount1/2Ingredientsmall red onion, diced, roughly chopped (about 1/2 cup)
• 2 tbspfreshly chopped parsley
• 1 tspground cuminAmount1 tspIngredientground cumin
• 1 tspground corianderAmount1 tspIngredientground coriander
• 1/8 tspground cardamomAmount1/8 tspIngredientground cardamom
• 3 tbspflourAmount3 tbspIngredientflour
• 1 tspsaltAmount1/2 tspIngredientsalt
• 1/4 tsppepper
• Canola or vegetable oil, for frying
• PitaIngredientPita pockets pockets
• 1/2 cupcherry tomatoesAmount1/2 cupIngredientcherry tomatoes, halved, halved
• 1small cucumberAmount1Ingredientsmall cucumber, diced, diced
• 1/2small red onionAmount1/2Ingredientsmall red onion, diced, diced
• 1 tbspolive oilAmount1 tbspIngredientolive oil
• 1/2 tspsaltAmount1/2 tspIngredientsalt
• Pepper, to taste
• 1 cupGreek yogurtAmount1 cupIngredientGreek yogurt
• 1 tbsplemon juiceAmount1 tbspIngredientlemon juice
• 1 tbspfreshly chopped dillAmount1 tbspIngredientfreshly chopped dill

Préparation

1. 1

   In a small bowl, toss together the tomatoes, cucumberAmount1Ingredientsmall cucumber, diced, onion, olive oil, salt, and pepper. Set aside.

2. 2

   In another bowl, stir together the Greek yogurtAmount1 cupIngredientGreek yogurt, lemon juice, olive oil, dill, salt, and pepper until smooth. Cover and set aside.

3. 3

   In a food processor fitted with an ‘S’ blade, combine the chickpeasAmount1Ingredient(15-ounce) can chickpeas, drained, onion, garlic, parsley, flour, cumin, coriander, cardamom, salt, and pepper. Pulse until a coarse meal forms, being careful not to over-process into a paste. The mixture can be made ahead and refrigerated for up to 2 days.

4. 4

   In a large skillet or Dutch oven, heat 1 inch of oil over medium heat. Meanwhile, form the falafel mixture into round balls using about 2 tablespoons of the mixture per falafel.

5. 5

   Carefully add the falafel balls to the hot oil, cooking 5–6 at a time. Fry for 2–3 minutes per side, until browned and crispy. Transfer to a paper towel-lined plate to cool slightly.

6. 6

   Serve the falafel in pitaIngredientPita pockets pockets with the salad and yo...: Serve the falafel in pitaIngredientPita pockets pockets with the salad and yogurt sauce. Enjoy!