Pita and falafel

International: pita, falafel and zajiki sauce
Ingredients for pita and falafel:
Pita
-
Salt
-
15 g
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Sugar
-
15 g
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Water
(I'm more comfortable using a scale)
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312 g
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Yeast
(the rate indicated on the package of yeast)
-
Wheat flour
/
Flour
-
500 g
Falafel
-
Chickpeas
-
250 g
-
Onions
(medium head)
-
1 pc
-
Garlic
-
3 clove
-
Parsley
-
1 bunch.
-
Spice mix
(Ground dried ginger, ground black pepper, cardamom, cloves, quarter nutmeg, allspice, salt, hot red pepper flakes and a whisper of cumin)
-
Wheat flour
/
Flour
(for binding)
-
50 g
-
Bulgur
(optional)
-
50 g
-
Chicken egg
(for binding)
-
1 pc
Dzazaki
-
Cucumber
-
1 pc
-
Yogurt
(low-fat, no additives)
-
200 g
-
Garlic
-
1 clove
-
Cilantro
(favorite favorite herbs)
-
0.5 bunch.
-
Spice mix
(salt, black pepper)
How to cook pita and falafel step by step with photos
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Soaked 250 grams of chickpeas in hot water in the evening, at noon I ground them on a fine grate with one medium onion and three cloves of garlic, added a medium bunch of finely chopped parsley. Generously seasoned the ground chickpeas with spices: ground dried ginger, ground black pepper, cardamom, cloves, a quart of nutmeg, allspice, salt, hot red pepper flakes and a whisper of cumin. |
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Thoroughly mixed the mixture of ground chickpeas with spices and added 50 grams of flour and bulgur, added one egg white (ready mixture needs to stand for at least half an hour before forming and frying).
Knead the falafel mixture well and set it aside, it's a grainy mixture, but you can roll a ball out of it. |
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I kneaded the dough for the pita in the bread machine: 500 grams of extra flour, 15 grams of granulated sugar, 15 grams of salt, 312 grams of water and the usual yeast (the package usually tells you how much yeast you need per kilo of flour or how much flour a pita is worth). |
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The ready dough was divided into eight parts, formed into balls and left to rest for 10 minutes under the foil, ready balls were rolled out into thin flatbread (~5 mm thick and ~12-15 cm in diameter). |
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Bake for 3 to 5 minutes at 230-250° C.. We put baked flatbread into a bowl and cover with a towel (I had a pot). |
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For the zajiki sauce we grate the cucumber on a fine grater, salt it, squeeze it out of the water and mix with low-fat yogurt, add finely minced garlic and your favorite herbs, season with pepper and salt.
Form the chickpea and spice mixture into balls the size of walnuts. |
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Fry them in the pre-heated vegetable oil.
Put fried falafel on the paper to absorb the excess oil.
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Falafel are juicy and very fragrant |
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Prepare different fillings for the pita |
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Fill the pita any way you like
Vegan variant: falafel, fresh cucumber, black olives, pickled onions, lettuce, and zajaki sauce
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Or my variant for paisakhovka: grilled chicken, pickled mushrooms, pickled onions, tomatoes, lettuce, fresh cucumbers, etc. д. |
Nutritional Value:
Whole Dish: |
Calories
3386.2 Calories
|
Protein
130.2 g
|
Fat
28 g
|
Carbohydrates
656.3 g
|
100g: |
Calories 186.1 Calories |
Protein 7.2 g |
Fat 1.5 g |
Carbohydrates 36.1 g |
Garlic, Spicy, Flour, Wheat Flour, Sugar, Onions, Mixed Spices, Yogurt, Parsley, Cilantro, Water, Cucumber, Chicken Eggs, Yeast, Chickpeas, Bulgur, Starters, Sandwiches