Meets Dietary Restrictions
- ingredients -
- 2 tbsp Sabra Roasted Garlic Hummus
- - Falafel:
- 2 cups canned chickpeas
- 1/2 onion, roughly chopped
- 1 cup parsley
- 1 cup cilantro
- 3 garlic cloves
- 1 jalapeño pepper
- 1/3 lb fresh cod, roughly diced
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp ground cardamom
- 1 tsp black pepper
- 1 tsp harissa
- 2 cups chickpea flour (or regular flour)
- 1 tsp baking soda
- 5 to 8 tbsp avocado oil
- - Pita Bread:
- 3/4 cup warm water
- 1/2 tsp instant dry yeast
- 2 cups all-purpose flour (or bread flour)
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp olive oil
- - Tomato and Onion Salad:
- 1 large tomato, diced without seeds
- 1/2 white onion, sliced
- 10 olives, chopped
- 1/2 lemon, juiced
- 1/2 cup each parsley, cilantro and mint
- 4 tbsp olive oil
- 1 tsp red wine vinegar
- - salt and pepper to taste
- directions -
1) Preheat oven to 375 degrees F.
2) Add chickpeas, onions, parsley, cilantro, garlic, jalapeño, cod and spices to a food processor.
3) Pulse the food processor but don’t blend completely (the mixture should have a chunky texture).
4) Transfer the mixture to a large bowl.
5) Add the chickpea flour and baking soda. Stir together until mixture is fully combined.
6) Cover mixture with plastic wrap or a lid and place in the fridge for 45 minutes to 1 hour.
7) Once the mixture has rested, shape falafels with your hands or using a tablespoon. A flat shape works best.
8) Heat a few tablespoons of avocado oil in a pan on medium heat.
9) Gently place the falafels in the pan and fry each side for 2-3 minutes or until golden.
10) Transfer the fried falafels onto a paper towel lined plate.
11) Place the falafels on a baking tray and finish them in the oven for about 8-10 minutes or until crispy and golden.
1) Preheat oven to 475 degrees F.
2) In a large bowl, mix water and yeast. Let sit for about 5 minutes, until the yeast is dissolved.
3) Add flour, salt, sugar and olive oil and stir with your hands until dough is formed. (This step can be done with a KitchenAid-type stand mixer.)
4) Clean the bowl previously used and place the dough in it.
5) Cover the bowl with a clean dishcloth or plastic wrap and let the dough rise for about 1 hour at room temperature.
6) Gently remove the dough from the bowl and place it on a lightly floured work surface.
7) Divide the dough into 4 equal parts.
8) Gently flatten each piece into a 6-inch wide circle about a quarter of an inch thick. (Sprinkle with a little extra flour if it’s starting to stick.)
9) Place the pitas directly on a baking tray and bake for 3 minutes. The pita will start to puff like a balloon. Pitas are best when eaten immediately after cooking.
Tomato and Onion Salad
1) Mix all the ingredients together.
1) Cut the pita bread into two and spread with 2 generous tablespoons of Sabra Roasted Garlic Hummus.
2) Add 4-5 tablespoons of tomato and onion salad.
3) Place 3-4 falafels on the prepared pita bread.
4) Add a little bit of za’atar spice on top (optional).