• Tuuli Kitchen

Falafel And Pita Bread With @vgnbites_


For falafel:

  • 500 g of chickpeas soaked during the night

  • 3 cloves of garlic

  • 1 onion

  • 1 tablespoon salt

  • 1 teaspoon baking soda

  • 1 tablespoon of cumin

  • 1 tablespoon of paprika (sweet or spicy to taste)

  • 200 g finely chopped parsley

  • 5 tablespoons of all purpose ( you can sub with GF ) flour

For Pita:

  • 500 g flour 00 (can sub with GF or you can use whole wheat )

  • 10 g salt

  • 1 teaspoon granulated sugar

  • 2 tablespoons EVO oil

  • 10 g dry yeast

  • 300 ml warm aqua


For falafel:

Mix the chickpeas, parsley, onions and garlic together. Add, all the spices together creates unique unity, a kind of meatball dough, if it doesn't stick well yet adds a little bit of water.

Preheat a deep pan with vegetable oil and start creating the chickpea balls and mash them in a flat shape (this way you guarantee that they also cook from the inside, don't worry because in the end oil will form to become round balls 😉).

If you are planing to freeze the dough and use another time , don't add the baking soda, it is recommended to be added to the dough directly before frying .

For the pita:

Start by adding the water, sugar yeast and let it rest for 5 min .

In a large bowl mix the flour with the salt and extra virgin olive oil then gradually pour the water slowly until you create a smooth united dough . Brush with extra virgin olive oil cover with plastic wrap and let it rest in a warm dry place. ( I personally cover with a blanket ).

After an hour , put flour on the work surface, create balls and cover again and let it rest for over 10 minutes.

Pure flour on the work surface and use a rolling pin to smooth it out.

Meantime , preheat a wild flat pan on fire and start putting the rolled flatted bread one time, 2 sec the first side turns after another 2 seconds then turns back and lets it start to swell, let it swell everything but you're be careful not to burn if the fire is too strong, let the flame abate a little.

the bread should be soft and very easy to open it, a suggestion I give you that after you remove it from the pan and let it cool down with a toothpick make a little hole with a tooth stick so you exit the area.

You can keep it in the freezer and take it out defrost and eat whenever you want.

Follow Yasmin:

INSTAGRAM: www.instagram.com/vgnbites_/

FACEBOOK: www.facebook.com/vgnbites/

PINTEREST: www.pinterest.it/vgnbites/

BLOG: vgnbitess.wixsite.com

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