The Foodhall Cookbook: Falafel Served with Hummus and Pita Bread

Is there anything as delicious as devilishly-deep fried falafel, dished up with fresh hummus and pita bread?

Drawn from The Foodhall Cookbook, Chef Saby’s recipe is a keeper. Lebanese-style golden fried chickpea dumplings, crisp on the outside and soft on the inside, made with fresh herbs and spices. Best paired with a classic Mezze Platter of course (recipe here, if you missed it),


Preparation time: 1 ½ hour

Cooking time: 20 minutes

Serves: 2

Ingredients

For the falafel:

  • 1 cup / 250gm chickpeas from Traditions by Foodhall, soaked overnight, strained
  • 1 small onion, chopped
  • 3-5 cloves garlic, finely chopped
  • 1 small bunch fresh parsley
  • 1 small bunch fresh green coriander
  • 2 green chillies, finely chopped
  • 1 ½ tbsp / 25gm refined flour
  • Coarse sea salt to taste
  • 1 tsp / 5gm Arqa cumin powder, roasted
  • 1 tsp / 5gm Arqa coriander powder
  • Vegetable oil for frying

For the pita bread:

  • 3 cups / 750gm whole wheat flour
  • 1 ¼ cups / 300ml warm water
  • 1 tbsp / 15gm sugar
  • ½ tbsp / 8gm active dry yeast
  • ½ tbsp / 8gm coarse sea salt
  • 1 tbsp / 15ml olive oil

Method:

For the falafel:

  • Blend the chickpeas in a food processor along with the onion, garlic, parsley, green coriander, green chillies, flour, salt, cumin powder and coriander powder till it resembles a coarse mixture.
  • Stir the mixture with a fork to make it even and divide it equally into small portions and shape into round balls or slider-shaped patties with wet hands.
  • Heat the oil in a frying pan on medium heat; deep-fry the patties, in batches of 5-6, till golden brown on both sides.
  • Remove and drain the excess oil on absorbent kitchen paper towels. Keep aside.

For the pita bread:

  • Pour ½ cup warm water in a small bowl. Stir in the sugar and yeast. Keep aside for 10-15 minutes at room temperature.
  • In a large bowl, mix the remaining warm water with the whole wheat flour. Add the salt and olive oil; mix with a wooden spoon. After the yeast has frothed, mix it with the wheat flour and knead into a soft and smooth dough. Keep it in a greased container with some olive oil applied all over it. Cover with a kitchen towel and leave for 1 – 1 ½ hours at room temperature.
  • Preheat the oven to 200°C/ 390°F. Once the dough has doubled up, put it on a working surface and deflate it gently. Divide the dough equally into medium-sized balls and roll each out into a 6 inch – diameter disc with a ¼ inch thickness. Cover them loosely with a kitchen towel and let them rest at room temperature for 10 minutes.

For baking:

  • Place the discs on a greased tray and bake at 200°C / 390°F if baking in convection mode of microwave oven.
  • If using a regular oven, then preheat, as well as bake at 250°C / 480°F for 7-10 minutes or till puffed up and lightly browned.
  • Bake all the pita breads this way. Serve the falafel hot along with pita bread and hummus.

Get the recipe for hummus and more Middle Eastern dips, here.


THE FOODHALL COOKBOOK

Curated by India’s leading gourmet and lifestyle store, Foodhall IndiaThe Foodhall Cookbook brings together a medley of globe-trotting recipes from a roster of well-known and much-loved chefs in the country. All ingredients are available at Foodhall India.

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