I ate all my crostini, and my hummus was getting kinda lonely so I decided to give it something to do.
You want to make the falafel and sauces first because the longer they sit in the fridge the better and there’s lots of waiting around for the pitas
For The Garlic Sauce
- 1/2 Cup tahini
- 3 cloves Garlic
- 1/2 tsp Kosher salt
- 2 tbsps Olive oil
- 1/4 cup Lemon juice
- 1 tbsp parsley Fresh chopped
For The Pitas
- 2 1/2 tsps dry yeast
- 1 tsp sugar
- 1 cup water warm
- 2 1/2 cups flour
- 1 1/2 tbsps olive oil
- 1 3/4 tsps salt
For The Falafel
- 1 19 oz chickpeas cans
- 1/2 onion large , chopped
- 2 tbsps parsley fresh chopped
- 2 tbsps cilantro fresh chopped
- 1 tsp salt
- 4 tbsps chopped garlic
- 1 tsp cumin
- 1 tsp baking powder
- 6 tbsps flour
For The Salad
- 1/2 cup parsley fresh chopped
- 1 tomato roma , diced
- 1/4 red onion , diced
- 2 pickle , diced
- 1/4 cup pickled peppers hot
- The Garlic Sauce: Combine all the garlic sauce ingredients in a food processor and process til smooth. Move to a container and refrigerate at least an hour.
- Make the hummus per instructions in the link above.
- The Falafel: Add the chickpeas, onion, parsley, cilantro, salt, garlic and cumin to the food processor, pulse til combined, but not pureed. Add the baking powder and pulse again, then add the flour one tablespoon at a time and pulse after each addition. Grab some mixture in your fingers and let it dangle freely from your finger tips. If it doesnt easily drop from your finger tips it needs more flour. Repeat the adding and pulsing as necessary. Remove the mixture to a bowl, cover with plastic wrap and refrigerate.
- The Pitas: Add yeast, sugar and water to a large mixing bowl. Whisk in 1 cup of flour, cover the bowl with a tea towel an allow to rest about 20 minutes until it gets bubbly and looks kinda like a sponge.
- Add the rest of the flour and the salt, mix with a wooden spoon until a ball forms. If the dough remains too dry and flaky add some water a bit at a time while continuing to stir. Knead the dough ball with your fists for 5 to 6 minutes, folding it into itself. Remove the dough from the bowl, brush the bowl and dough with olive oil. Return the dough to the bowl, cover with a tea towel and let rest for 2 hours.
- Remove the dough, place on a lightly floured surface and pat down flat to be about 1" thick. Divide the dough into 8 fairly equal parts and roll each part into a ball, folding it under itself. Cover the dough balls with plastic wrap and allow to rest another 30 minutes.
- Use your palm to press each ball out into a flat circle and then roll out with a rolling pin to be about 1/4" thick.
- Brush a cast iron pan with a little olive oil and heat on medium
- Cook the pitas one at a time. Place each pita into the pan for 2-3 minutes until it begins to bubble, flip the pita and cook the other side another 30-60 seconds. Press it down after it fully inflates.
- The Salad: Combine all the ingredients in a mixing bowl.
- Heat some oil to 375F form the falafel mixture into golf ball sized balls and fry 6 at a time for 2 minutes.
- Cut the side off a pita and gently pull it apart to form the pocket. Spread garlic sauce and hummus on the insides, stuff with some salad and 3 - 4 falafel balls. Roll and eat!