#recipe #food #vegan #cooking #howto #healthy
When you order a Falafel sandwich, the pita and falafel are rarely ever both made from scratch. But eaten fresh together, you may never eat them separate again. Learn how easy it is to create both with some simple techniques I've learned by watching countless videos and cross-referencing the best recipes I've found on RU-vid.
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Chef Billy Parisi - @ChefBillyParisi
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***RECIPE (6 Sesame Buns and Eggplant For 4 Sandwhiches)**
THE PITA
300g water
400 AP flour
50g wheat Flour
8g Yeast
20g olive oil
12g sugar
10g salt
Add ingredients to a bowl. Mix with hand or spatula of some kind. Mix for 3-4 minutes until dough comes together and all clumps are gone. When the dough looks more smooth and passes the tug test (no tearing when you tug a piece) it’s ready. Let rest for at least 1hr minutes.
Knock out the are and divide the dough into 8, even (115ish gram) pieces, shaping and rounding each into a ball as shown in video. Transfer to a parchment or slightly oiled baking sheet to proof for 1 hr until almost doubled in size.
To roll out pitas, lightly flour both sides of the dough ball. Press out air with your hand into a disc, then use a rollings pin to roll out until dough is about ⅛”/3mm thick and about 9”/23cm in diameter.
Don't over flour here! The dough shouldn't be too sticky to start with. And too much flour can dry out your dough before it has time to puff in the oven.
Brush off excess flour, then place your dough onto a 435F preheated pizza steel/stone or inverted baking tray, and bake for 1- 2 minutes, flipping, to finish cooking for another 2 minutes. Continue rolling out your next pita while pita 1 is baking. Place in a towel lined bowl and cover with a towel to keep the pitas warm and from drying out while you finish the rest.
THE FALAFEL
400g soaked chickpeas
60g of fresh parsley
40g of fresh coriander
25g white onion (1/4 large onion)
3 cloves of garlic
1 Serrano Chili (Jalapeno is fine)
1/2 tbsp Coriander powder
1 tsp cumin powder
1 tsp of salt
2 tablespoons of water
1 tbsp baking powder
Add all ingredients except water, soaked chickpeas, spices, and baking powder to a food processor. Blend until it becomes a rough chop. Scrap down sides of food processor to ensure everything is well blended.
Next, add in your chickpeas, water, and spices. Blend again until the chickpea mixture turns into a sandy texture. It should not be a fine paste, as this will lead to dense and heavy falafel. Mix in your baking powder, and let rest in a bowl for 1 hr in the fridge.
Preheat neutral oil in a high rimmed, wide pan to 345/350F. Before frying add your sesame seeds to your mix and incorporate. Then, drop a tiny piece of falafel into the oil to ensure its hot and bubbles immediately. If ready, scoop 2 Tbsp of your falafel mixture into your hands, and lightly press into a round shape until it holds together. It doesnt have to be perfect!
Drop the falafel into the oil, flipping after about 30 seconds of frying. Removing when a complete golden brown shell has been formed around the falafel (around 1 1/2 minutes of total frying). Fry 3 falafel at a time to not reduce heat of oil by too much. Drain fried falafel on a wired baking tray to remove any excess oil.
Grab some sauces, hummus, toppings, and your freshly made pita and falafel to make an insanely delicious falafel sandwich!
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**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
21 мар 2024
