Falafel with Skillet Flatbreads

Ingredients

1 and 1/2 cups dried chickpeas

1/2 cup flat-leaf parsley or cilantro, rough chopped

1 teaspoon flour

1 teaspoon ground coriander

1 rounded teaspoon ground cumin

3 cloves garlic, smashed

1 small onion, rough chopped

cayenne pepper, to taste

sea or Kosher salt, to taste

vegetable oil, for frying

flatbread (recipes follows) or warm pita, for serving

shredded lettuce

Tzatziki sauce:

1 + 1/2 cups Greek yogurt

1 cucumber, peeled, seeded, and diced

1 clove of garlic, minced

2 teaspoons lemon juice, fresh squeezed

1 tablespoon fresh or 1 and 1/2 teaspoons dried dill

Sea salt and fresh ground pepper, to taste

Tahini sauce:

2 cloves garlic, finely chopped and mashed into a paste with a little salt

1 /2 cup tahini butter

1/4 cup finely chopped flat-leaf parsley

2 tablespoons fresh lemon juice

kosher salt, to taste

Instructions

1. Soak chickpeas overnight in a large bowl with enough bottled water to reach 2 inches above top of chickpeas. Drain and rinse.
2. Add chickpeas to a food processor with parsley, flour, coriander, cumin, garlic, onions, and cayenne. Pulse mixture until it is well combined yet still coarse in texture. Season with salt and cayenne and pulse to combine. Chill in freezer for 20 minutes. Use a spoon to portion the mixture into 1-2 tablespoon-sized balls.
3. Pour oil into a 6-qt. pot to a depth of 2? and heat over medium-high heat until a thermometer reads 350? F. Fry falafel in batches turning occasionally, until they float and turn golden brown, about 2-3 minutes. Using a slotted spoon, transfer falafel to a rack set over a rimmed baking sheet.
4. Serve in warm flat or pita bread with shredded lettuce, tzatziki or tahini sauce.
To make tzatziki:
5. Pulse all ingredients together in a food processor until smooth, season to taste with salt and pepper. Keep refrigerated.
To make tahini:
6. Place garlic paste in a small bowl and add the tahini, parsley, lemon juice, and 1/2 cup ice water. Whisk until sauce is creamy; season with salt.

Notes

http://www.cinnamonspiceandeverythingnice.com/falafel-with-tzatziki-and-skillet-flatbread/

©CinnamonSpiceandEverythingNice.com 2013 All Rights Reserved. No copying or commercial duplication of any content (including photos) without the express written permission from the author.

Ingredients

1 teaspoon active dry yeast

3 + ½ cups all-purpose flour

1 tablespoon sugar

2 teaspoons kosher salt

2 tablespoons olive oil

Instructions

1. Stir together the yeast and 1¼ cups water heated to 115° in a small bowl, and let sit until foamy, about 10 minutes.
2. Whisk flour, sugar, and salt together in a large bowl then add yeast with oil and stir until a dough forms.Transfer to a floured work surface and knead until smooth, 6–8 minutes. Transfer to a lightly floured bowl and cover with plastic wrap; let sit until doubled in size, about 2 hours.
3. Punch down dough and divide into 8 equal pieces, knead each into a ball. Place balls on a floured surface and cover with plastic wrap, allow to sit for 30 minutes.
4. Heat a 12? cast-iron skillet over medium-high heat. Working with 1 ball of dough at a time, transfer to a work surface and roll into a 6-7? circle. Brush with oil and add to skillet, oiled side down then brush top with oil. Cook, turning once, until browned and cooked through, 2–3 minutes.

Notes

http://www.cinnamonspiceandeverythingnice.com/falafel-with-tzatziki-and-skillet-flatbread/

©CinnamonSpiceandEverythingNice.com 2013 All Rights Reserved. No copying or commercial duplication of any content (including photos) without the express written permission from the author.