Chickpea Flour Falafel Pitas

Chickpea Flour Falafel Pitas

Pan-fried falafel stuffed inside pitas with a lemony sour cream sauce, crumbled feta, lettuce and pine nuts. The falafel are made with chickpea flour alone, there aren’t any real chickpeas involved like you would find in a traditional version. These are cheater’s falafel, suited for when you don’t have chickpeas on hand but crave a falafel like there’s no tomorrow.

Chickpea flour to the rescue, along with garlic, onion, fresh cilantro, ground cumin and coriander. The falafel are pan-fried and come out crusty with creamy interiors. They’re texture is a little different from a regular chickpea falafel, a little drier, but the same flavors are all there.

For those of you wondering what on earth a falafel is, it’s a deep-fried chickpea fritter. A middle-eastern croquette of sorts. One of my favorite foods in the entire universe. Ridiculously delicious beyond explanation.

I usually make tzatziki or tahini sauce or sometimes both but I didn’t have any of the ingredients on hand. It was slim-pickin’s. I did have lemons and sour cream so I made a bright, simple sauce. I also had the remnants of feta cheese, just enough to give it a little salty bite and because I was craving the crunch of pine nuts I sprinkled a few of those on too. Falafel reinvented.

Craving abated.

Chickpea Flour Falafel

Chickpea Flour Falafel Pitas

Rating: 51

Prep Time: 25 minutes

Yield: about 4 servings

Chickpea Flour Falafel Pitas

Pan-fried falafel, chickpea fritters, stuffed inside pitas with a lemony sour cream sauce, crumbled feta, lettuce and pine nuts.

INGREDIENTS:

falafel:
1/3 cup finely diced yellow onion
3 cloves garlic, minced
1 teaspoon coarse salt
1/2 teaspoon baking soda
1/4 cup fresh cilantro or parsley, finely chopped
1 + 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 cup hot water (not boiling)
olive oil, for pan-frying
sauce:
1/2 cup sour cream
2 teaspoons lemon juice
1 - 3 tablespoons water
for serving:
pitas
shredded lettuce + diced tomatoes + thin-sliced red onion
crumbled feta cheese
pine nuts

INSTRUCTIONS:

  1. Combine all the falafel ingredients except the oil in a bowl and whisk together. Add the hot water and stir until combined. Allow to rest ten minutes.
  2. Meanwhile whisk together all the sauce ingredients, adding enough water to make a sauce.
  3. In a deep-sided skillet or frying pan heat 1/4-inch of oil over medium heat. Scoop up heaping tablespoons of the batter and pat into discs. Cook in batches about 2 minutes on each side. Add more oil if needed. Drain on paper towels.
  4. Stuff in pitas with your choice of fixins and drizzle generously with sauce.

Notes:

Adapted from Bob's Red Mill

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chickpea-flour-falafel-pitas/

Italian Pignoli Cookies

Italian Pignoli Cookies

Classic Italian cookies with soft almond paste middles and a crunchy pine nut coating. They’re a must for any holiday cookie tray, even if you’re not Italian, and will be the first to disappear. {Hide some. . .}

They’re revered for their striking almond flavor that comes from a trio of almond including almond paste, almond extract and almond flour. They’re gluten-free and only call for a small amount of almond flour that reinforces the rich almond flavor that is already present due to the almond paste. Mother of all almonds.

You can bake them so they’re on the softer side, the way I like them, where just the outsides are crisp and the insides are super soft and moist or you can cook them a few minutes longer if you like a crisper, chewier cookie. I find the almond is more pronounced when they’re softer.

For a sweet little surprise you can tuck a maraschino cherry half into the middle of them.

Swoon.

Pignoli Cookies

These freeze well if you want to get a jump start on your holiday baking.

Italian Pignoli Cookies

Rating: 51

Prep Time: 25 minutes

Cook Time: 24 minutes

Yield: about 20 cookies

Italian Pignoli Cookies

Classic Italian cookies with soft almond paste middles and a crunchy pine nut coating. They're a must for any holiday cookie tray, even if you're not Italian, and will be the first to disappear.

INGREDIENTS:

1 cup almond paste (I used homemade )
1/4 cup (1 + 3/4 ounces) granulated sugar
1/8 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup (1 + 5/8 ounces) almond flour
1 large egg white
1 + 1/2 cups (7 + 1/4 ounces) pine nuts (pignoli) (I use these )
confectioners' sugar, for dusting

INSTRUCTIONS:

  1. Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
  2. Place the almond paste in a medium bowl and break it apart. Mix in the sugar, salt, both extracts, and almond flour. The mixture will be crumbly.
  3. Add the egg white and beat on low speed until smooth. Refrigerate 30 minutes.
  4. Place the pine nuts in a shallow dish. Working one at a time scoop up tablespoon-sized pieces of the dough and form them into balls.
  5. Drop them into the pine nuts and roll to coat, pressing them on gently with your hands. Place them on the cookie sheets 2 inches apart.
  6. Bake 20 minutes for a softer cookie 22 - 24 for a harder cookie.
  7. Cool on pans 5 minutes then move to wire racks and cool completely. Dust with confectioners' sugar. Store in a tightly covered container in a cool, dry place up to 1 week.

Notes:

Adapted from King Arthur Flour

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/italian-pignoli-cookies/