Falafel and Tzatziki Pita
Falafels are a traditional vegetarian meal from the Middle East made from chickpeas and “usually” fried, and they are absolutely delicious! Here is my light version in a pita bread, with a touch of tzatziki, spinach, and tomatoes for a totally delightful meal!
Per serving (including side dish) : 436 calories / 72 g carbs / 12 g fat / 19 g proteins / 14 g fiber
500 ml (2 cups) canned chickpeas, rinsed
3 garlic cloves
2 grey shallots, coarsely chopped
30 ml (2 tablespoons) cilantro, chopped
15 ml (1 tablespoon) tahini
15 ml (1 tablespoon) whole-wheat flour
15 ml (1 tablespoon) water
10 ml (2 teaspoon) olive oil
Juice from a lemon
1 red hot pepper
2,5 ml (1/2 teaspoon) cumin
2,5 ml (1/2 teaspoon) ground coriander seeds
Salt and pepper, to taste
Side dish (per person)
1 whole-wheat pita (50 g)
30 ml (2 tablespoons) store-bought tzatziki sauce
15 baby spinach leaves
1/2 tomato, sliced
- Preheat oven to 400 °F.
- In a food processor, mix all the ingredients for the falafels.
- Make about 16 falafel balls flattened with the mix. Put them on a baking sheet using parchment paper, and cook for about 10 minutes on each side or until they have a golden color.
- Once the falafels are almost ready, heat the pitas in the oven.
- Cut the pitas in half, and add the tzatziki sauce, spinach, and tomato.
By Sophie Blais