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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Blitz the chickpeas, wild garlic, shallot and lemon zest in a food processor. Add the flour, baking powder, sesame, vanilla paste and salt and knead well by hand until the ingredients have combined to form a compact mass. With wet hands, shape the mixture into around 20 walnut-sized balls.
Mix together the yoghurt and tahini, stir in the reserved lemon juice, season.
Fill a pot to ⅓ with oil and heat it to approx. 180°C. Place the balls in the oil in batches using a slotted spoon, fry for approx. 3 mins. Remove and drain on paper towels.
Fry the pita breads in a non-stick frying pan (without adding any oil) for approx. 2 mins. on each side, cut open. Spoon the sauce, cucumber and falafel into the breads, garnish with wild garlic. Serve with the lemon wedges.
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