Pita with Falafel and Sauerkraut
Vitamin K
silicon (Si)
Fiber
manganese (Mn)
copper (Cu)
Vitamin E
Description
Hearty pita with homemade falafel, sauerkraut and garlic sauce
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Chickpeas (dry) — 35 г
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Parsley (fresh) — 7 г
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Ground cumin — 0.5 ч.л.
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Ground coriander — 0.5 ч.л.
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Ground red chili pepper — 0.5 ч.л.
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Table salt — 1 щепотка
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Sesame seeds — 0.5 ч.л.
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Rye breadcrumbs — 0.5 ст.л.
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Lemon — 0.25 шт
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Sunflower oil (refined) — 10 мл
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Pita bread — 0.25 шт
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Leaf lettuce (green) — 7 г
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Sauerkraut — 15 г
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Tomatoes — 0.25 шт
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Red onion — 0.25 шт
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Mayonnaise "Provencal" 67% fat — 15 г
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Garlic — 1 зубчик
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Parsley (fresh) — 4 г
- Soak chickpeas in cold water for 8-12 hours (or overnight)
- Drain and rinse the chickpeas
- Blend chickpeas in a food processor or meat grinder until fine crumbs form
- Finely chop parsley and add to chickpeas
- Add cumin, coriander, chili pepper, salt, sesame seeds, poppy seeds and breadcrumbs
- Squeeze lemon juice and add to the mixture
- Mix thoroughly and form small balls
- Heat sunflower oil in a deep fryer to 170-180°C
- Deep fry falafel for 3-4 minutes until golden brown
- For the sauce: mix mayonnaise with minced garlic and finely chopped parsley
- Cut pita in half and warm on a dry pan
- Slice tomato thinly and red onion into half rings
- Place lettuce leaves, sauerkraut, tomato and onion into the pita pocket
- Add hot falafel
- Drizzle with garlic sauce and serve immediately
554
182 kcal / 100 g
kcal
15.8 g
5.2 g / 100 g
Protein
64.1 g
21.0 g / 100 g
Carbohydrates
25.8 g
8.5 g / 100 g
Fats
4.1 g
1.3 g / 100 g
Ash
13.3 g
4.4 g / 100 g
Fiber
49.6%
Water
5.4 g
1.8 g / 100 g
Sugars
45.0 g
14.7 g / 100 g
Starch
0.17 g
0.06 g / 100 g
Omega-3
10.53 g
3.45 g / 100 g
Omega-6
2.9 g
1.0 g / 100 g
SFA
