Today once again after a long absence I present to you Falafel. I must apologize for my rarely blogging in the last weeks and probably also in the next two months. I am just in the middle of the preparations for my final exam as a photographer and therefore I sadly won’t find as much time for it. But today I have something for you. Falafel. Vegetarian. Vegan would also be possible if you modifies the yoghurt sauce and just use soy yoghurt for example. This Falafel recipe just remembers me at the time in Israel. So I decide to cook them at home. For the pita bread of course, I fall back on my recipe for Pita, with whom I have conjured the perfect side dish for my super delicious souvlaki.
For the Pita bread mix flour, water, yeast, a pint of sugar, olive oil and salt to a smooth dough Prove it for 45 minutes on a warm place. Divide the dough into 4 pieces, form them into scoops and roll them. Let the rolled dough prove on the sheet for 10 minutes and bake them for 5-8 minutes at 430°F. Mix the yoghurt with the chopped mint and the rubbing of a lemon. Season it with salt and pepper. Soak the chickpeas in water for about 4 hours and wash them with enough water. Mash the chickpeas with the garlic, cumin baking powder and flour and season it with salt and pepper. Heat about 17 fl.oz sunflower oil in a small pan and shape 9-12 small scoops out of the falafel dough and fry them till they’re golden brown. Wash and slit the cos lettuce. Slice the radishes. Slice the Pitas, fill them with salad and 2-3 falafels and garnish them with radishes and the yoghurt sauce.