Falafels and pitta bread

Ingredients

Falafel

•400g can chickpeas

•1 garlic clove

•1 tsp ground cumin

•1 tsp ground coriander

•½ tsp harissa paste or chilli powder

•2 tbsp. plain flour

•2 tbsp. sunflower oil

•Container to transport home

Pitta

•250g bread flour

•1 heaped tsp yeast

•1/2 tsp salt

1 tbsp. oil 

Method

1.Heat your oven to 220c (gas 9.)​ Put 250g strong flour, 1 tsp yeast, half a tsp of salt and a tsp sugar into your bowl.​

2. Put 160ml of WARM water into your jug.​ Make a well in the flour and pour in 1 tbsp of olive oil then add the liquid SLOWLY. 

3. Mix together and when the mixture starts to combine, use your hands.​ It should bind together but shouldn’t be too sticky. Turn out into your work surface and knead for at least 5 MINUTES until your sough is soft with a dull sheen. 

4. Add a drop of oil to your bowl and put your dough back in. ​Cover bowl with cling film. Leave in a warm place to prove for 30 mins.​ 

5. After 30 mins your dough should have increased in size (you can make your falafels in this time.) Give your dough a knead for 1-2 mins to “knock out” any large air bubbles. Roll into a rugby ball shapes and then roll flat. 

6. Place in oven for approx. 4-6 minutes, your pitta should be golden brown and risen. 

7.Drain the chickpeas and pat dry with kitchen paper.

8.Tip into a food processor along with the garlic, cumin, coriander, harissa paste, flour and a little salt.

9.Blend until fairly smooth, then shape into four patties with your hands.

10. Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden.

11. Serve with the toasted pitta bread, tomato salsa and green salad.