Our lunch was falafel sandwiches today. No, no, no, we didn't stop by the neighborhood Lebanese deli. I made everything myself, including the pita bread.
Felafel with warm pita bread and tahini sauce... Yum Yum. Scroll down for the recipes.
2 cups soaked chickpeas, washed and drained
1/2 teaspoon baking soda
1 small onion
3 garlic cloves
1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1 teaspoon cumin
1/2 teaspoon salt
oil for frying (I use canola oil)
- Put the soaked chickpeas in a food processor. Add the baking soda, onion, garlic, herbs, cumin, and salt. Process until the mixture is smooth.
- Heat the oil in a deep fryer, and then roll the falafel mixture in small size ball. I used a special falafel scoop. Fry until all sides are brown as in the picture above. Remove falafel and drain on a platter lined with paper towel.
4 cups flour
1 tablespoon yeast
1 cup warm water (you may need more)
1 teaspoon salt
- Dissolve yeast in the warm water and let it set for 5 minutes.
- Put the flour in the bowl of your stand mixer. Add salt, and using the dough hook start beating them. Add the yeast mix slowly. Knead until the dough is smooth and elastic. Add more water if needed. Add flour if the dough is too sticky.
- Turn dough into floured surface and divide into 8 equal balls.
- Let the balls rest for 30 minutes
- Put a baking sheet in your oven and preheat the oven to 425 F. You want the baking sheet to be as hot as the oven.
- Flatten the balls into even-thickness discs.
- With the Baking sheet in the oven, flip the discs on the baking sheet and bake for around 10 minutes, until light golden.