Signor Pot whipped up some totally scrumptious falafel and home made pita for our ladies drawing night dinner this week. It was so ridiculously delicious I just had to share the recipe with you. A perfect pita pocket filled with crisp lettuce, herby tabbouleh, lemony tahini, kosher pickles and fresh falafel with a fabulous bite of chilli to warm up on yet another everlasting winters night. If you, like me, are feeling edgy to get into Spring food and let go of the soup season, this is the way to get there with complete satisfaction.
• 300g dried chickpeas
• 150g dried split broad beans/lima beans
• 2 handfuls coriander (can include stem), roughly chopped
• 3 handfuls flat leaf parsley (can include stem), roughly chopped
• 1 medium brown onion, roughly chopped
• 3 long red chillies (deseeded), roughly chopped
• 6 small-medium garlic cloves, roughly chopped
• 1.5 tsp baking powder
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cardamon
• ½ tsp ground cayenne pepper
• 1 Tbsp plain flour
• 3 tsp sesame seeds
• Rice bran oil, for frying
In two separate large bowls, soak chickpeas and split broad beans overnight in water.
The next day strain both and transfer to a food processor. Blitz until a grainy, coarse crumb is achieved. Transfer to a large mixing bowl.
Place onion, garlic and chilli in a food processor and process until fine. Add to the large mixing bowl with the chickpeas and broad beans.
Place coriander and parsley in the food processor and process until finely chopped but not a paste. Add to the mixing bowl.
Place spices, sesame seeds, salt and flour in the bowl and mix to combine well.
Set aside for 30 minutes.
In a large, deep based pan, heat oil on medium to high heat.
Using two soup spoons, compress a spoonful of mixture until a round shape forms (or use a falafel ball maker). Quickly transfer the ball to the hot oil and allow to take colour. Fry each side of the falafel ball once to avoid over handling and a crumbly falafel. You want a dark crusty outer layer and a slightly moist and vivid green inside.
Remove falafel from the pan and place on a tray lined with paper towel.
Repeat the frying process until the mixture is finished.
As you know we’ve been on a Sourdough adventure ever since we were kindly gifted a bit of sourdough starter and it’s definitely the gift that keeps on giving, as we are discovering more ways to use it to make fabulous breads and baked goods. Signor Pot took a whirl into Pita making with the help of this fantastic blog post. They puffed up into beautiful airy pockets perfect for stuffing.
I made a super simple, fresh tabbouleh with 4 cups of finely chopped parsley, 1 Tbsp finely chopped mint, 4 deseeded chopped tomatoes, 2 tsp bulgar wheat, 2 spring onions finely sliced and a simple dressing of lemon juice, extra virgin olive oil and 1/4 tsp all spice.
The “make your own pita pocket filled with all the good things” station went down particularly well with all the lovely ladies of drawing night and I’m sure they would be a hit at any gathering. Now that I know we can have fresh pitas overnight, I think I’ll be making pita pockets with fresh falafel on a regular basis. Lunch box win.