FALAFEL
350g (1 1/2 cups) dried chickpeas
1 large bunch parsley
1 large bunch cilantro
1 large bunch dill
1/2 medium onion
3-5 garlic cloves, to taste
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon salt
1/4-1 teaspoon cayenne, to taste
1 teaspoon baking powder
1. The day before you are planning to make the falafel, place the dried chickpeas in a bowl. Cover with water by 2-3 inches and soak overnight for 18-24 hours. When ready, drain the chickpeas well.
2. In the bowl of a food processor, combine the herbs, onion and garlic, and process until minced. Add the chickpeas and spices and continue to process in short bursts until well combined. The mixture will not be completely smooth but should hold together when formed into a ball. At this point the falafel mixture can be refrigerated for up to 24 hours.
3. Just before frying, mix the baking powder into the falafel mixture.
4. Heat a large skillet with 1/4 cup of oil over medium heat.
5. When the skillet is hot, scoop falafel mixture with a tablespoon and form into 1/2-inch thick patties. Place the patties into the hot oil. Fry for 3-5 minutes, or until deep golden brown. Flip the falafel and fry the second side until brown.
6. Remove the patties onto a paper towel lined plate or cookie sheet.
TZATZIKI
280g (1 cup) Greek Yogurt
1/2 cucumber, grated and squeezed dry 1 clove garlic, finely minced or grated
2 tablespoons dill, finely chopped
Salt to taste
1/2 lemon juiced
1. Grate the cucumber on a box grater. Squeeze out and drain as much liquid from the grated cucumber as possible.
2. Finely mince the garlic or grate it with a microplane.
3. Mix together the yogurt, strained cucumber, garlic and chopped dill. Season with salt and lemon juice to taste.
WHOLE WHEAT PITA - (8 pita)
150g (1 1/4 cup) King Arthur Unbleached All-Purpose Flour
200g (1 3/4 cups) whole wheat flour
1/2 teaspoon yeast
3/4 teaspoon salt
237g (1 cup) water, warm
1 1/2 teaspoons olive oil
DIRECTIONS
1. Place all the dry ingredients into a large bowl and stir to combine.
2. Add the water and oil. Combine to form a cohesive mass.
3. Lightly flour your work surface, then turn the dough out of the bowl.
4. Knead the dough by folding the far edge of the dough in half toward you. Press the dough with the palms of your hands and push lightly, down and away. Rotate the dough 90o.
5. Continue this process (fold, push, turn) until the dough is smooth and springy, about 5 minutes. Handle the dough very gently at first, then as the dough increases in strength, increase the pressure. If the dough sticks, scrape your work surface clean with your bench knife, then sprinkle the kneading surface lightly with flour.
6. Place the dough in a bowl and cover. Allow the dough to rise about 1 hour, or until doubled in bulk.
7. Remove the dough from the bowl and place it on a lightly floured surface.
8. Divide the dough into 8 pieces, then shape each piece into a ball by lightly rolling it under your hand. Allow the pre- shaped dough to relax, covered, on a lightly floured surface for about 30 minutes.
9. Meanwhile, preheat the oven with a baking stone to 500°F. 10. With a rolling pin, roll each piece of dough into a circle
about 1/8”-thick and 6” to 7” in diameter.
11. Use a peel to load each pita as soon as it’s shaped. This is a continuous process, so that as one pita is baked, the next is shaped and readied for loading. Each pita should take about 3 minutes to bake.
12. As the pitas are unloaded, cover them with a towel so they remain soft and pliable.
13. Let cool for a few minutes before serving.
14. Store pitas covered at room temperature up to 2 days
or freeze up to 1 month. Thaw pita before serving.
GARNISH
Sliced tomato
Sliced cucumber
Sliced onion
Mixed greens or arugula
From King Arthur Flour training video/class