Hello !
Like a desire for sun in the middle of winter, and maybe a little nostalgia, to eat falafels from the restaurant Maoz Falafel on the banks of the Seine in Paris (the best in Paris).
This afternoon I wanted to make my homemade hummus, as well as my falafels and why not pita bread, let's be crazy!
So for the pita bread I used a bread flour, whole and with seeds, of course another flour, basic white flour type will be very good!
I advise you, soak 400g of chickpeas in water overnight, if you want to make this recipe :-)
The necessary ingredients are chickpeas (lots of chickpeas!), onion, parsley, basil, cumin, garlic powder, pepper, salt, baking powder, flour, blond sesame, olive oil, baker's yeast (dehydrated, called dry), sugar, water, Tahini (= sesame puree), lemon juice, baking soda, paprika.
The necessary utensils are a kitchen scale, tablespoons, a measuring cup, teaspoons, baking paper, a baking sheet, a blender, a large bowl, rolling pin, a bowl, a pan.
This hummus falafel sandwich recipe is:
Vegan
Milk-free
Egg-free
Lactose free
Rich in protein
Delicious
Easy to make
Soft inside
Crunchy on the outside
Healthy
Ingredients:
The falafels:
200g of chickpeas
1 onion
1 tbsp of parsley
1 tbsp of basil
1 tbsp of cumin
1 tbsp garlic powder
1 tsp of salt
3 turns of a pepper mill
8g of baking powder
1 large tablespoon of flour
2 tbsp of blond sesame
Olive oil
Hummus:
200g of chickpeas
2 tbsp sesame puree (Tahin)
2 tbsp lemon juice
2 tsp garlic powder
2 tbsp of olive oil
1 tsp baking soda
2 pinch of salt
1 tbsp of parsley
1 tbsp of paprika
Pita bread:
200g of wholemeal bread flour
1 large teaspoon of dehydrated baker's yeast
1 tsp of salt
1 pinch of light sugar
100ml water
1 tsp oil
Dilute the dry yeast in 100ml of water with a pinch of sugar for about 10min.
Put the flour and salt in a bowl, add the water with the yeast and knead by hand for a few minutes until the dough is smooth. Form a ball.
Put the ball on a clean work surface, knead for about 5 to 7 minutes. Oil the resulting ball and let stand in a bowl for about 1 hour with a clean tea towel on it.
Once resting, knead the dough for a few seconds and divide it into 4, flatten the four balls with a rolling pin.
Bake the rolls in a hot pan without adding fat for about 4 minutes on each side.
6. After letting the 400g of chickpeas soak overnight (which will be used for the falafels and hummus), drain them, take 200g and put them in the blender with the spices (parsley, basil, cumin, garlic powder, salt pepper). Add the flour and baking powder. Mix everything.
7. Prepare a baking sheet covered with baking paper on it, using a tablespoon and your hands, form balls, cover with blond sesame seeds. (I put blond sesame seeds in a small bowl and I rolled the meatballs in it).
8. Place the meatballs on a baking sheet, pour a drizzle of olive oil before baking at 200 ° C (392°F) for about 30min.
9. Put in the blender 200g of well-drained chickpeas, two tablespoons of sesame puree (Tahini), two tablespoons of lemon juice, two teaspoons of garlic powder, two tablespoons of olive oil, a teaspoon of baking soda, two pinches of salt (here from the Herbamare brand), a tablespoon of parsley and a tablespoon of sweet paprika.
Mix everything well until you obtain a smooth hummus.
- Cut your bread lengthwise, put a generous tablespoon of hummus inside, a salad leaf and one or two falafels and bon appétit!
