1 can chickpeas ½ cup fresh parsley ½ cup fresh dhania (coriander) 5 cloves garlic 1 teaspoon crushed jeera seeds 2 teaspoon crushed dhana Salt to taste 1 to 2 tablespoon olive oil 3 tablespoon freshly squeezed lemon juice 1 small onion chopped 1 tablespoon flour ½ teaspoon baking powder
Pita : 3 cups flour 1 teaspoon salt 1 tablespoon yeast 1 ½ cups warm water 1 tablespoon olive oil
Preheat oven to 200degrees Grease and oven tray wil olive oil In a food processor add everything accept flour and baking powder and blitz everything together until smooth . Just Before baking add the flour and baking powder .
Place a soup spoon mixture in your hand , make a ball , flatten like a pattie and place on the tray , repeat until all done . Bast oil ontop of falafel . Bake for 10 minutes each side . Remove from oven .
Pita : Add all ingredients together , mix , make a sticky dough , add more water if needed . Knead the dough on a lightly floured surface for 5 minutes . If you are making mini pitas divide dough into 12 to 15 small balls , if you making big pitas then 6 equal balls . Place on a floured tray and allow to rest for 10 minutes .
On a flour surface start rolling the balls to what size you desire the dough should be thick . Place all the rolled out pitas on a highly floured tray , clover and let this rise for 30 minutes . Preheat oven to 220degrees . Places the pita tray in the oven on the bottom rack bake for 3 to 5 minutes (if it's puffed up turn Immediately ) turn pitas around bake for 1 minute and remove . Immediately place these in a packet with kitchen towel paper at the bottom and top and close the packet tight . This will keep pita very soft .
Cut pita open add 1 falafel pattie to the pita or. Ore depending on pita size . Add hummus , tahini sauce and whatever salad stuff you desire .