This recipe is mainly composed of seasonal ingredients and with an oriental touch. The balance between energy and proteins from vegetable sources is ideal. It contains fibres and vitamins to start autumn the right way. It is of course possible to adapt the quantities according to your hunger (number of pitas) or the number of guests.
Ingredients
Carrot fries
- 4 coloured carrots
- 2 tablespoons olive oil
- salt
- curry
- paprika
Ingredients for yogurt sauce
- 150 g. unsweetened plain yogurt
- 1 tablespoon Lemon Juice
- a few fresh coriander leaves
- paprika
- curry
- salt
- pepper
Falafel pita
Servings: people
Units:
Instructions
Coloured carrot chips
- Preheat the oven to 150°C (optional rotating heat + grill)
- Wash the carrots and then cut them into sticks without peeling them (shape: like making dips)
- Place the sticks in a bowl and add 2 tablespoons of olive oil, curry, salt and paprika to spice up the fries and mix.
- Spread the chips on a baking sheet covered with parchment paper.
- Bake for about 35 minutes, turning the fries in the middle of the cooking time.
Yoghurt sauce
- Mix the plain yoghurt with the lemon juice, fresh coriander, a teaspoon of curry, a teaspoon of paprika, a little salt and a little pepper.
- Set aside in a cool place.
Falafel pita
- Cut ½ pepper into sticks, ¼ white cabbage into thin strips and the leek into slices.
- Peel and grate the carrot into thin strips and wash the mesclun shoots.
- Fry the falafel in a frying pan with a little oil for 3-4 minutes.
- Heat the pita breads for about 3 minutes in the oven at 120°C.
Recipe Notes
Enjoy!
What do you think?