Thursday, November 19, 2009

Homemade Falafel and Pitas

I've been in a bit of a funk lately with dinner, so when someone posted a falafel recipe on a blog I watch, I decided I wanted to make some. I just love that stuff. I modified the recipe, so in order to remember what I did, I'm going to write it down. Matt said it was the best falafel and pita I've ever made. Boom.

Falafel: makes enough to stuff about 3 full pita rounds (6 halves cut open)
1/2 C dried bread crumbs
handful flat leaf parsley
1 1/2 tsp. ground cumin
1/4-1/2 tsp (just shook it in?) turmeric
1/2 tsp. salt
1/4 tsp ground red pepper
2 garlic cloves, crushed
1/2 medium onion, diced
1 lg. egg
1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
1 Tbsp olive oil

Place everything in a food processor; process mixture until smooth. Divide mixture into 16-18 equal portions, and shape each portion into a 1/4-inch-thick patty. Heat additional olive oil in a nonstick skillet over medium-high heat. Add patties, and cook until patties are browned on both sides. I had to add oil every time I put a new batch in the pan.

Salad with a dill sauce: (I know falafel is usually served with cucumbers and tzatziki sauce, but I didn't have cucumbers nor did I have tahini. This worked out really well and complimented the falafel well)
Romaine Lettuce, chopped thinly
2 Tbsp (ish) mayo
3 Tbsp (ish) sour cream thinned with milk to a yogurt consistency*
a generous amount of dried dill
a splash or two of lemon juice

Mix it all together.

*Or just use plain yogurt! I just didn't have any on hand.

Pitas: Makes 8 whole pita rounds. I've made these 3-4 times now and I have vowed to never buy store pitas again. They are soooooo much better! The original recipe is here.

1 1/8 C. warm water (about 110*)
3 C. AP Flour
1 tsp salt (I always use kosher in baking)
1 Tbsp vegetable oil
1 1/2 tsp white sugar
1 1/2 tsp active dry yeast

1. Preheat oven to 500*.  Place all ingredients in bread pan of bread machine, select Dough setting and start. Move on to step 2 after machine beeps and is done.

2. Turn dough onto a lightly floured surgace. Gently roll and stretch dough into a 12 inch rope. With a sharp knife or dough cutter, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6-7 in. circle. Set aside on a lightly floured counterop and cover with a tea towel until you put it in the oven.

3. Place 2-3 pitas on a wire cookie cooling rack. Place rack directly on the oven rack. Bake 4-5 min. until puffed and top is beginning to brown.

4. Remove from oven and immediately place on a plate and put a damp kitchen towel over them until soft. Onve pitas are softened, either cut in half or split top edge to fill the pitas. They can be stored in a plastic bag in the fridge for several days or in the freezer for 1-2 months.

Glorious. Stuff the halved pitas with the salad a falafel and enjoy!

No comments: