It’s time for an inspiration from the Middle East - delicious homemade pita bread with falafel and lots of fresh veggies. If you’re a fan of chickpea, you can’t miss it.
To prepare this dish you will need pita bread, chickpea cutlets, fresh veggies and sauce.
(Serves 4):
200 g chickpea soaked overnight
1/2 teaspoon baking soda (optional)
1/2 teaspoon sweet pepper
vegetable oil for deep frying
Grind the chickpeas in a food processor. Add spices, chopped parsley and onion. Mix and form falafel mixture into round balls (the size of a walnut). Fry for 2-3 minutes per side to brown.
Tomato sauce:
200g tinned chopped tomatoes
2 tablespoons tomato puree
4 tablespoons water
1/2 hot chili pepper finely chopped
fresh parsley
1/2 teaspoon sugar
salt
Put all the sauce ingredients into a small pan, mix everything, cover and cook over low heat for about 10 minutes, stirring occasionally.
rocket leaves/ or any favorite lettuce
or any vegetables you like
Sprinkle the yeast into a bowl and dissolve it in 50 ml of very warm water with sugar and 2 tablespoons of flour. Mix and leave to prove.
Sieve the flour into the mixing bowl, add leaven, olive oil, salt and the remaining water. Knead the dough until it’s smooth and firm, and is no longer sticky. Cover with a tea towel and leave to prove (about 30-45 minutes). Divide the dough into equal parts, shape them into balls and roll out into circles. Leave each circle on a floured surface to prove.
Bake for about 8-10 minutes in the oven preheated to 180 degrees C.
Cut each pita bread so that it opens like a pocket. Fill with sliced veggies, rocket/or other lettuce and falafel. Top with tomato sauce.
Etykiety: chickpea, english, falafel, lunchbox, main course, recipes
