Ingredients
Pita bread
• 300 gm all-purposed flour
• 50 grams whole-wheat flour
• ½ teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 50gm sourdough discard (optional)
• 2tsp instant yeast
Method
1.cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add all flour and whisk together . Add salt, olive oil and nearly all remaining ingredients into the bowl.Mix well and make a smooth and soft dough out of it. Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap or cover with a towel .let the dough rest until it becomes double in size ,take about 45-60 mint.
2.At this point preheat your oven at 220•c .Place a baking tray upside down on the bottom shelf of your oven.
3.once your dough double in size , gently deflate the dough and turn it out onto a lightly floured work surface. Make small balls out of it.Use a rolling pin ,roll small roties.
4. Carefully lift the roties and place quickly on hot baking tray.After 2-3 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
5. If you are using stovetop keep a cast iron skillet over medium-high heat until a few bead of water sizzle immediately on contact. Drizzle a little oil in the pan and wipe off the excess.Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn’t or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a clean kitchen towel while cooking remaining pitas.
Falafel
Ingredients
• cup dried chickpeas, soaked overnight
• 1/2 cup onion, roughly chopped
• 1 cup parsley(roughly chopped )
• 1 cup cilantro(roughly chopped )
• 1 small green chilli
• 3 garlic cloves
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp cardamom
• 1/4 tsp black pepper
• 2 tbsp chickpea flour/all purpose flour
• 1/2 tsp baking soda
Method
1.Soak your dried chickpeas.Overnight or for at least 8-12 hours.Then drain and rinse them.
2.Add all the ingredients to a food processor. Add the chickpeas, chopped onion, parsley, cilantro, garlic, green chilli and spices to a herbs and pepper.Pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
3.Transfer the mixture to a bowl. Then add the corn starch (all purpose flour/chickpea flour) and baking soda, stir it together until it’s fully combined and cover with plastic wrap or a lid.
4.Place the bowl in the fridge. Chill the falafel mixture for 30 minutes to 1 hour.
5.Use hand, or a scooper to make round balls or flatter patty shapes.
6.Either you can bake or deep fry in the oil
7.For barking :preheat your oven at 220•c ,and bake at 200•c for 20-25 mint (depends on your oven temperature) Place the falafel on the baking sheet, lightly spray or brush the top side with oil and bake for 25-30 minutes, flipping halfway through. You can also bake them on parchment paper or a silicone mat without any oil. They’ll just be slightly less crispy and golden.
8.For deep fry:Heat up a skillet /wok/pan with oil in medium high flame ,once the oil gently place the falafel in the pan and cook each side for 2-3 minutes or until golden, then transfer to a paper towel-lined plate.
Tahini sauce
Ingredients
• 1 cups hulled sesame seeds(white sesame seed roasted)
• 3 tbsp olive oil
• Salt (to taste)
Method
• Pour sesame seeds into the food processor. Slowly drizzle in the oil while the processor is running, blending for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.Add salt to taste.
Assemble the falafel pita sandwich
Cut about 1 inch off top of each pita, forming a pocket. Add 2 falafel to each pita and divide lettuce, tomato, cucumber, red onion and tahini sauce among pitas.
Whatshecook 