Pita and falafel

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.

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.

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).

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).

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).

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.

Fry them in the pre-heated vegetable oil. Put fried falafel on the paper to absorb the excess oil.

Falafel are juicy and very fragrant

Prepare different fillings for the pita

Fill the pita any way you like Vegan variant: falafel, fresh cucumber, black olives, pickled onions, lettuce, and zajaki sauce

Or my variant for paisakhovka: grilled chicken, pickled mushrooms, pickled onions, tomatoes, lettuce, fresh cucumbers, etc. д.