Falafels, Pitas & Sauce

TOOLS

• Immersion Blender

• Glass Containers

• Silicone Lids

• Tea Towels

FALAFELS - (https://www.themediterraneandish.com/how-to-make-falafel/)

LT Storage: Freeze falafal balls

1. Soak overnight until they double in size (submerge 2" below water) and then pat dry

• 2 C Dried Uncooked chickpeas

• 1/2 t Baking Soda

2. Immersion blend everything. Refrigerate mixture for 1 hour.

• 1 C Fresh Parsley Leaves

• 1/2 C Fresh Dill Leaves

• 1 Small Onion

• 7 Garlic Cloves

• Salt to taste

• 1 T Ground Black Pepper

• 1 T Ground Cumin

• 1 T Ground Coriander

• 1 t Cayenne Pepper

3. Stir in with spoon

• 1 t Baking Powder

• 2 T Toasted Sesame Seeds

4. Deep fry or bake 15-20 min on 350 F

• Oil for frying

PITAS - (https://spicesnflavors.com/homemade-pita-bread/)

LT Storage: Freeze Rounds for 1-2 months or toast 30 seconds each side, then freeze

1. Mix together

• 2 C All Purpose Flour

• 1/2 C Whole Wheat Flour

  • 1 T Sugar

• 1 t Salt

• 1 T Olive OIl

2. Mix separately

• 2 t Instant Yeast

• 1 C Warm Water

3. Mix/knead dry and wet ingredients with spatula until tacky. Don't use too much flour.

4. Proof dough ball (2 hours), putting olive oil on the inside of the container and using that to coat

5. Portion into individual balls by looping dough from the side into the bottom centre

6. Roll out thinly into 4-6" rounds - no tears, no holes. Proof rounds under towel (30 minutes)

7. Fry top side down until bubbles form, flip immediately and allow it to puff up. Using 2 spatulas you can poke around to block any spots where air is escaping

SAUCE

1. Mix it up

• 1/2 C Hummus (Ch

• 1/2 C Sour Cream

• 1/4 C Plain Yoghurt