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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Jamaican chef taking on the world. Ajeen Beckford certainly the next big thing Ingredients:
1 lb cooked chickpeas |
6 garlic cloves, minced |
1/2 ounce chopped parsley |
1/2 ounce chopped chives |
1 tablespoon cumin |
2 teaspoons ground coriander |
cayenne pepper, to taste |
3 eggs |
salt, to taste |
5 ounces flour |
6 ounces plain yogurt |
2 ounces lemon juice |
12 pita bread |
6 ounces shredded iceberg lettuce |
6 ounces diced tomatoes |
Directions:
1. Coarsely chop the chickpeas in a food processor.
2. Add the garlic, parsley, chives, cumin, coriander and cayenne pepper and process for a few seconds more.
3. Add the eggs, salt and flour and process briefly. Remove from the machine and chill in the refrigerator for 1 hour.
4. Combine the yoghurt and lemon juice and mix well. Set aside.
5. Portion the falafel into approximately 60 balls (meatball size) and deep-fat fry until crisp at 375°F Drain well and keep warm.
6. To assemble: cut a pita in half or open it to form a pocket and stuff with several balls of falafel and 1oz of the shredded lettuce and diced tomato and dress with the yoghurt sauce.
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