The recipe is quite complex and consists of several stages. But, if you have the time and desire, I recommend that you definitely try it. Shawarma with falafel turns out very tasty. Juicy vegetables and lentil cutlets combine just perfectly.
Ingredients
- Cucumbers - 200 g
- Bell pepper - 200 g
- Tomatoes - 100 g
- Onion - 2 pieces
- Dill - 3 twigs
- Sour cream - 100 g
- Mayonnaise - 80 g
- Salt - 0,3 tsp.
- Lavash (thin) – 4 of the sheet
- Red Lentils - 200 g
- Garlic - 1 clove
- Onion - 1 piece
- Dill - 2 twigs
- Bread - 1 slice
- Baking soda - 0,5 tsp
- Ground black pepper - to taste
- Salt - 0,5 tsp.
- Water - 100 ml
Step-by-step cooking recipe
Pre-soak the lentils for 8 hours.
Flip into a colander, rinse and leave to drain.
Crumble the bread into warm water and put it aside for 10 minutes.
Mince lentils, bread, dill, peeled onion and garlic.
Add ground pepper, salt, soda and mix.
Form round balls, place on a covered baking sheet and bake for 30 minutes at 180 degrees.
Chop tomatoes, cucumbers, dill, peeled onions and bell peppers.
Mix mayonnaise, sour cream and salt.
Spread the pita bread on the table and smear with sauce.
Lay out the falafel and vegetables, roll up the shawarma.
Fry the finished shawarma on the grill until golden brown on both sides.
