Falafel and Pita Bread

I make no claims as to the authenticity of this recipe - 'cos I made it up! It's an amalgamation of a few I've seen online over the last year, or so.

Falafel
300gm Dried chick peas
½ Large onion chopped
3 Cloves garlic chopped
Bunch of parsley, roughly chopped
½ tsp Chilli powder
2 Tbsp Plain Flour
½-1 teasp Bicarbonate of soda
2 teasp Ground cumin
2 teasp Ground coriander
1½ teasp Salt
Black pepper

Oil for frying

Cover the chickpeas with water - it wants to be at least a couple of inches above the level of the peas. Soak them for at least 12 hours, then drain.

Put them into a food processor and process until fine. Add the onion and garlic and process further. Add the remaining ingredients and process to mix.

Form into round ball shapes about the size of a golf-ball and put into the fridge to rest for about an hour.

Cook in deep fat at 180°C for 2 minutes until brown.

Falafel, pita bread and salsa

Pita Bread

I wanted a soft dough for this so used 66.6% hydration. It was perhaps a bit too much liquid given the lack of gluten in plain flour. However, it worked well by using liberal amounts of flour when shaping and rolling the dough.

450gm Plain flour
300ml Water
2 Tbsp Oil
1 Pack 'instant' yeast
Scant 1t salt

Mix to a dough, split into 12, make balls of dough, cover, leave to rise 20-30 mins. Roll out very thin, cook at 250C till puffed up like balloons, only about 3 minutes in my fan oven. Wrap in damp towel, or foil.

These split nicely for stuffing if made fresh. They are more problematic if left to cool, some refused to open even when reheated in a dry pan.

Salsa

This is one of those, "oh blimey, we've not got any tahini/hummus to put on the falafel type recipes!".

2 Tbsp Olive oil
½ A large onion finely chopped
½ A large red pepper finely chopped
½ A fresh chilli finely chopped
A good few dollops of tomato ketchup
A few drops of vinegar
Salt and pepper

Fry the onion in the oil until soft but not browned, add the red pepper and chilli, followed by the other ingredients a couple of minutes later, cook until the consistency required.

To serve the falafel, halve a pita and open it into a 'pocket', fill with salad, falafel and salsa.

...and my verdict? Very nice, probably better with some chopped coriander added to the falafel and salsa - that's more traditional. I would probably add mint to the falafel and try a different dip/sauce, maybe even soured cream. Like I said, I'm not trying to be authentic, just make something we like!


These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Del.icio.us
  • Digg
  • email
  • Facebook
  • Google
  • Posterous
  • Reddit
  • Technorati
  • Twitter
  • Yahoo! Bookmarks

There are no comments

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

(optional field)
(optional field)

You need to enter the first 3 letters of food in lowercase type for your comment to be allowed


Comment moderation is enabled on this site. This means that your comment will not be visible until it has been approved by an editor.

Remember personal info?
Small print: All html tags except <b> and <i> will be removed from your comment. You can make links by just typing the url or mail-address.