1 can chickpeas
1⁄2 cup fresh parsley
1⁄2 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
1⁄2 teaspoon baking powder
3 cups flour
1 teaspoon salt
1 tablespoon yeast
1 1⁄2 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 .
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 .
This turned out great .