Monday, June 7, 2010

Falafel with Pita/Flat Bread



Falafel is becoming a staple at my house.  It's so easy to throw together, super healthy, full of protein and much cheaper than meat.   I like that it's so easily customizable and you can put almost anything into it.  Falafel can be eaten in lots of different ways as well.  Salads, pita, sandwiches, flat breads, it's really up to you.  You can even make burger night out of these things.  The kids won't notice and it's a good way to get veggies into them.  These are foolproof, so experiment and see what you can come up with.




Falafel adapted from Chow Vegan

1 Can Chickpeas, rinsed and drained
1/2 Red Onion, diced
2 Large Mushrooms, chopped
1/2 Red Pepper, chopped
5 Cloves of Garlic, minced or pressed
3 Tablespoons Dried Parsley
1 Tablespoon Dried Coriander
1 Teaspoon Coriander Powder
1 Teaspoon Cumin
1 Teaspoon Red Pepper Flakes
2 Tablespoons Flour
1 Teaspoon Baking Powder
Salt and Pepper
1 Tablespoon Olive Oil
Juice of 1/2 Lemon

If you are going to bake the falafel, preheat oven to 375F/190C.  Oil a baking dish.   Combine all ingredients in food processor and pulse until crumbly and holds together when formed into a ball.  Lightly flatten and place in dish.  Bake 15 minutes, flip, bake 15 more minutes.

If frying, heat 3-4 Tablespoons of oil over medium high heat and fry 2 minutes per side.  Drain and cool.




Pita/Flat Bread recipe from Slashfood


1 Package Active Dry Yeast (2 1/2 tsp)
1 1/2 Cups Warm Water
1 Teaspoon Sugar
1 Teaspoon Salt
3-4 Cups All Purpose Flour


Combine sugar, water, yeast.  Let it stand for 5 minutes or so until it's foamy.  Add in salt and 3 cups of flour.  Add in final cup of flour a bit at a time until the dough stays off the sides of the bowl and forms a ball.  Knead for 5 minutes.  Cover and rise 1 to 1 1/2 hours.

Preheat oven to 500F/250C or use your broiler.

Punch dough down and divide into equal pieces. Form pieces into balls. Cover and rest 15 minutes.  

To make pita bread:  Roll each dough ball 1/4 inch thick, place on rack in center of oven.  Bake 4-5 minutes until very puffy or broil 2 minutes on each side.  Place on rack to cool.

To make flatbread:  Press dough balls out into whatever shape, I don't bother rolling.  Put in a very hot pan (use cast iron if you have it!), cover cook 2 minutes per side.  Serve.

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