Thursday 9 March 2017

Sweet potato falafels in homemade pita bread



Falafels, I can never get them right ...until now .... 












Ingredients:

1 sweet potato, medium size
250 gr cooked chickpeas
2 cloves of garlic
juice of half lemon
2 Tbsp olive oil
1 tsp ground cumin
1 tsp ground turmeric 
1 Tbsp tahini
salt and pepper 
sesame seeds

First, peel the sweet potato and cut it into chunks. Steam it for 20 minutes or until very soft. 
In a food processor place half of the chick peas, sweet potato, garlic, lemon juice, oil, tahini, spices and seasoning . Pulse until smooth then add the rest of the chickpeas and pulse once more but make sure the chickpeas is semi crushed .
Place the sesame seeds into a plate.
Using your hands ( preferably wet ) form patties and roll them into the sesame seeds.
Place them on a baking tray.
Repeat until all the mixture is gone.
Bake them on 180 C for 35 - 45 minutes. 

for the Pita breads you will need:

200 gr white flour
50 gr wholemeal flour
1 tsp dry yeast
half a tsp of salt
1 - Tbsp olive oil
180 ml water

Make the dough and leave it to rest for 45 minutes.
Divide the dough into 5 - 6 balls and roll each ball flat. 
Place a cereal bowl us side down on the top of the flat dough and cut around using a knife.
I know from practice that cutting the dough in this way will help it rais better in oven.
Place the rounds onto a baking tray and bake for 7 -8 minutes on 200 C.

Both falafels and pita breads freeze well. 

Serve the falafels with some yogurt and cucumber sauce as well as any fresh veggies you have...








4 comments:

  1. Ah that looks so lovely, really made me crave some falafel!

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  2. I love that your falafels are speckled with sesame seeds. I prefer the addition of sweet potato version too. Your pitta breads are gorgeous, I fail in making them, so am bookmarking your recipe to make soon.

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    Replies
    1. you will succeed making the breads, the secret is:don't let them color a lot, less color on the dough - softer they are, so watch that oven closely :)

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