Falafels
Ingredients
For
3
personnes
For the falafels:
- 1 tin of drained chickpeas (265g drained)
- 1 small spring onion
- 1/2 bunch of parsley
- 1 tablespoon of flour
- 1/2 teaspoon of cumin
- 1 pinch of Espelette chilli
- 1/2 teaspoon of salt
- 1 pinch of yeast
- 3 tablespoons of full-flavoured olive oil
For the sauce:
- 1/4 of a cucumber
- 8 radishes
- 300g of fromage blanc
- 2 tablespoons of full-flavoured olive oil
- 2 sprigs of mint
- Salt, pepper
- 4 pitas and fresh herbs to serve with
Tip
Annelyse’s tip: don’t forget to pack plenty of paper tissues, as it’s impossible to eat this without making a mess!
Instructions
- Blend all the ingredients for the falafels, except the olive oil. The mixture should be smooth but still slightly grainy. Shape into 12 balls and fry them in a frying pan with 3 tablespoons of olive oil until golden brown, for 3–4 minutes on each side.
- Meanwhile, chop the cucumber, radishes and mint leaves with a knife. Mix with the yoghurt, strong-flavoured olive oil, salt and pepper.
- Cut the pitas in half and fill them with falafels, sauce and fresh herbs. Drizzle over a little strong-flavoured olive oil.
Tip
Annelyse’s tip: don’t forget to pack plenty of paper tissues, as it’s impossible to eat this without making a mess!
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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