Falafel Pita Sandwich

Ingredients

• 250g/8.8oz fava beans or chickpeas, soaked overnight
• 1 onion, roughly chopped
• 2 cloves of garlic, minced
• 1 tbsp finely chopped chives
• 1 tbsp “Große Karawane” (Herbaria)
• 1 tsp cream of tartar
• 4 pita pockets
• 4 tbsp hummus
• 4 crisp leaves of lettuce
• 1 red onion, cut in rings
• 1 thinly sliced vine tomato
• 1/2 thinly sliced cucumber
• “Sicilian Rock Salt” (Herbaria)
• palm fat for frying

Drain and rinse the beans or chickpeas and put them in a food processor. Add the onion, garlic and “Große Karawane”, process well until you get a smooth paste. Add salt to taste and cream of tartar. Heat palm fat in a medium pan. Scoop rounded tablespoons of falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes. Toast pita pockets until crispy and firm, about 1 minute in a toaster oven. Cut open and spread hummus on the inside. Fill bread with salad, onion rings, tomato, cucumber and falafel.

To prepare hummus, put 300g/10.5oz chickpeas, 2 garlic cloves, 2 tbsp olive oil, 3 tbsp lemon juice, 3 tbsp sesame paste (tahini), 3 tbsp vegetable stock and 1tsp cumin in food processor and puree until you get a smooth mixture. Salt to taste.