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...








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.

    ReplyDelete
    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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