Falafel with pita bread
Falafel, those attractive little chickpea balls, haunted me for so long that I had to try making them. You know when the same thing keeps happening in different places and situations, it creeps into your mind…and that's what happened to me with falafels. I decided to make them and then boom!… Disaster. The first round of fried in hot oil fell to pieces! Luckily I remembered to keep baking them in the oven and it worked. I did a lot of research on the reason and the most common reason given is the use of canned chickpeas. I also tried it dry, soaked, but the rubbery structure and taste disappointed me a bit. Well, for the inexperienced like me, and to learn from my mistakes, I can advise you this recipe in a healthier version of baking in the oven. And while you're turning on the oven, make some pita bread, too. It's really worth trying them in a pita bread with fresh salads and yogurt sauce, it's a perfect and healthy meal.
Short Photo Recipe
- 240 g canned chickpeas (drained)
- salt
- pepper
- dry chili flakes
- 1 small onion
- A bunch of fresh parsley or coriander
- 1/4 tsp cumin
- 1 clove of garlic
- Juice of 1/2 lemon
- 1 tbsp flour
- 500 g flour
- 14 g dry yeast
- 4 tbsp olive oil
- 10 g salt
- 320 ml cold water
- Prepare a blender or mulitparktik with a chopping knife.
- Put all the ingredients in a blender and chop until you get a compact mixture, with visible small pieces of the ingredients.
- From time to time, use a spatula to push the ingredients stuck towards the knife so that everything is evenly chopped and connected.
- Taste the mixture and season to taste.
- Prepare a shallow tray, line it with baking paper that you have coated with olive oil.
- With wet hands, form balls of equal size, like a larger walnut. There should be about 20 of them.
- Heat the oven to 200°C.
- Coat the shaped balls with olive oil.
- Bake for 20 minutes.
- Mix salt and yeast into the flour, separately.
- Pour olive oil.
- Start kneading the dough by gradually adding water.
- Transfer the dough to an oiled surface and knead by hand for about 5 minutes.
- Transfer the dough to an oiled bowl, cover it with cling film and leave it for about 30-45 minutes to double in size, depending on the room temperature.
- Place the dough on a floured surface, divide it into balls the size of apricots and roll them into a bun with a rolling pin.
- Bake in a heated oven at 220°C for about 5-7 minutes.
- The breads should be inflated. You will put falafels and vegetables in these pockets.
- For the sauce, prepare a few tablespoons of Greek yogurt seasoned with chili sauce.
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