Pita bread filled with falafel & colored carrot chips
Course
Main Dish
Cuisine
Fresh & Healthy
,
Orient
,
Vegetarian
Servings
Prep Time
2
people
45
minutes
Servings
Prep Time
2
people
45
minutes
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
2
pita breads
4-6
vegetarian falafels
1
handful of young mesclun shoots
1/2
pepper
1/2
white cabbage
1
small piece of leek
hummus
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!