See It, Cook It: Easy-to-Do, Fool-Proof Recipes for the Would-Be Gourmet by

Language: eng
Format: azw3
Publisher: Skyhorse Publishing
Published: 2015-06-22T16:00:00+00:00

FALAFEL

Soak the chickpeas in a substantial amount of water overnight. The next day, drain the chickpeas and wash them. Puree together with coarsely chopped parsley and baking powder, and season with salt and coriander. Heat up oil to 340°F (170°C) in a saucepan. Make small balls out of the dough and deep fry them in hot oil. Remove from the oil and let dry.

Wash the salad, dry it, and cut it into small pieces. Season the yogurt with lime juice, salt, and pepper. Chop the cilantro coarsely. Separate the tortillas and cover them with lettuce, tomato, and avocado. Put 4 falafel on top of each. Drizzle with yogurt, sprinkle coriander over the top, and roll each wrap together tightly.

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