In this video, learn how to make delicious falafel and pita pockets from scratch. This easy recipe will leave you craving more with its crazy good flavors. Perfect for a quick and satisfying meal, these pita pockets are sure to become a favorite in your household. Watch now and enjoy a taste of the Middle East in your own kitchen!
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Falafel Pita Pockets
For Pickled Vegetables
Ingredients
Water - 1 cup
White vinegar - ½ cup
Sugar - 2 tbsp
Salt - 1 tbsp
Carrots - 2 medium (cut into sticks)
Beetroot- 1 large (cut into sticks)
Method:-
- In a sauce pan, combine the water, vinegar, salt & sugar.
- Bring the mixture to a boil, ensuring that the salt and sugar are fully dissolved.
- Now, add the carrot and beetroot sticks to the pan and let them simmer for 2-3 mins on low flame.
- Switch off the flame, transfer the mixture to a bowl and let it cool down completely.
For The Pita Pockets
Ingredients
Whole wheat flour (atta)- ½ cup
All purpose flour (maida) -½ cup
Active dry yeast - ½ tsp
Lukewarm water - 2 tbsp
Sugar - 1/2 tsp
Salt - ¼ tsp
Olive oil - 1 tbsp
Water- as required to make a soft dough
Method:-
- Preheat the oven at 200°©️.
- In a small bowl, combine warm water, sugar & dry yeast. Leave it for 3-4 mins to activate the yeast.
- In a large mixing bowl, combine the whole wheat flour along with all-purpose flour and salt.
- Make a well in the center and add the yeast mixture & mix well.
- Gradually add the water and start kneading until you get a soft dough.
- Now, transfer the dough on a floured surface, drizzle olive oil and knead it well until smooth and elastic.
- Transfer the dough in a bowl, cover with a damp cloth and let it proof in a warm place for about 1-2 hours.
- On a floured surface, place the dough back & punch down to release the air.
- Divide the dough into equal pieces and shape each piece into a ball.
- Roll out the dough with a rolling pin with a light hand and then cut out roundels with a large cookie cutter.
- Place the rolled-out disks on a baking tray and bake them in a preheated oven for 3-4 mins.
- Once done, remove the fluffed up pitas from the oven and keep them on a cooling rack.
For The Falafel
Ingredients
Chickpeas - 1 cup (soaked overnight)
Garlic - 5-6 cloves
Ginger - ½ inch
Onion (sliced) - 1 (small)
Green chillies - 2-3
Salt - to taste
Red chilli powder - ½ tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Baking soda - ½ tsp
Fresh coriander leaves - 2 tbsp
Oil - for frying
Method:-
- In a blender jar, combine the soaked chickpeas along with all the ingredients mentioned above.
- Blend until the mixture is coarsely ground and don’t let it turn into a fine paste. The mixture should hold together when pressed.
- Transfer to a bowl. Now take small portions of the mixture and make shape them into small patties using wet hands.
- Heat oil in a deep bottomed pan (kadhai) and fry falafel in batches until golden brown and crispy. Drain on paper towels.
For The Tzatziki Dip
Ingredients
Hung curd - ½ cup
Garlic - 3-4 cloves
Cucumber (grated & squeezed)- 1 (small)
Salt & pepper - to taste
Lemon juice - half a lemon
Fresh mint leaves (chopped)- 4-5
Method:-
- In a mixing bowl, add hung curd and whisk it well till it gets a smooth consistency.
- Add lime juice along with salt and pepper, mix well.
- Now, crush the garlic cloves with a garlic crusher or a grater & add to the curd along with cucumber and mint leaves. Mix all together well.
For The Assembly
Romaine lettuce - 6-7 leaves
Sliced Jalapeño - 2 tbsp
- Slit the pita pocket from one side , spread tzatziki dip in the pocket with the help of a spoon or a butter knife.
- Now, place the lettuce inside the pocket and put a few of the pickled vegetables.
- ⁠then add 1-2 falafels
- ⁠a few slices of jalapeños .
- Add a dollop of Tzatziki Dip
- ⁠Serve warm or at room temperature
#recipe #food #falafel
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