Herb infused falafel, chilli jam, green leaves, in home made pita pockets
about 1 1/2 cups
coarsely chopped mix of parsley, coriander, basil, and mint
coriander, basil, and mint
freshly ground black pepper
long mild chillis
deseeded and coarsely chopped
peeled and finely chopped
Oil for frying
all purpose flour
or more for seconds!
large red peppers
Mixed green salad
delectabilia salad dressing
Soak the dry chickpeas overnight in a large bowl. They will triple in size so ensure the bowl is large enough and there is enough water.
The next day, drain the chickpeas and leave them in the colander to dry out for a while.
Return the soaked and drained chickpeas to the large bowl together with all the other ingredients (except oil) and stir to evenly distribute.
Use a food processor to blend the mixture to a coarse sand like consistency. It should not be smooth, but a little chunky.
Allow the processed mixture to sit for 30 minutes. This allows the starch to seep out of the chickpeas and help bind the falafel together. Thanks
for that tip.
Form the processed mixture into balls about 2 to 3 cm in diameter.
In a fry pan, skillet, or wok, bring the oil to a medium high heat, around 180 degC.
Fry the falafel in batches, 2 to 3 minutes per side, or until brown and crisp.
Drain on paper towels.
Add the water and yeast to a large bowl and stir. Allow to sit until bubbles start to form, about 5 minutes.
Add all the other ingredients and stir until it becomes a thick dough.
Turn out on to a flat surface sprinkled with flour. Add more flour to the surface of the dough.
Kneed the dough for 10 minutes. It will become quite elastic. Add more flour if it is sticking to your hands of board.
Smear some olive oil in a large bowl and place the dough into it. Cover with plastic wrap and leave for 1 to 2 hours.
Divide the dough into 8 pieces. Roll each out into 20cm discs.
You can bake the pitas in a very hot oven, or in a hot skillet on the stove top. I had better results with the latter.
Bring the skillet to a medium high heat. Smear with a little olive oil.
Add a pita to the skillet and cook for 30 seconds or so,
Flip it over and cook for 1 to 2 minutes, or until staring to get patches of brown.
Flip it over again do the same for the other side.
Cover with a clean dish towel while cooking the remaining pitas.
Rinse, halve, and trim the red peppers.
Bake in a 200 deg C oven for 40 minutes.
Allow to cool then cut into strips.
Wash and drain the green salad.
Toss in delectabilia salad dressing.
Form a pocket out of the pita bread.
Smear chilli jam on one of the inside surfaces.
Smear tahini on the other inside surface.
Add the warm falafel, red peppers, and green salad.