Falafel, which is rumoured to originate from Egypt, is a vegetable patty made from chickpeas, consisting of fresh vegetables such as parsley, onion, garlic and slightly hot chillies and a mixture of spices. Falafel is also known as peasant meatballs in the Middle East due to its similarity in flavour to meatballs made with red meat. The spices used in the preparation of falafel have health benefits, are rich in carbohydrates and protein, and are also a source of natural fibre.
RECIPES0212 543 49 73
6 West falafel balls
1 slice sourdough bread
1 tablespoon olive oil
1 avocado
Quarter julienne cut purple onion
5-6 leaves arugula
2 tablespoons tahini
1 lemon
Nigella
Salt
7 falafel balls,
1 small bowl of strained yoghurt,
A quarter of parsley,
2 tablespoons of red chilli powder,
1 teaspoon cumin,
2 tablespoon olive oil
Salt.
15-20 West Falafel balls,
Tahini tarator sauce,
200 g Tahini,
200 g lemon juice,
200 g strained yoghurt,
2 cloves of garlic,
Salt,
Water as much as it takes,
1 packet of Yedikule lettuce.
6 West falafel balls
1 slice sourdough bread
1 tablespoon olive oil
1 avocado
Quarter julienne cut purple onion
5-6 leaves arugula
2 tablespoons tahini
1 lemon
Nigella
Salt
7 falafel balls,
1 small bowl of strained yoghurt,
A quarter of parsley,
2 tablespoons of red chilli powder,
1 teaspoon cumin,
2 tablespoon olive oil
Salt.
15-20 West Falafel balls,
Tahini tarator sauce,
200 g Tahini,
200 g lemon juice,
200 g strained yoghurt,
2 cloves of garlic,
Salt,
Water as much as it takes,
1 packet of Yedikule lettuce.