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Falafel with Tzatziki in Homemade Greek Pita Flatbreads

Servings 8
Author Ashika | Gardening Foodie

Ingredients

  • HOMEMADE GREEK PITA FLATBREADS
  • 2 teaspoons active dry yeast OR instant yeast
  • 1 teaspoon sugar
  • 160 ml warm milk
  • 80 ml warm water
  • 320 g bread / strong flour
  • 1 teaspoon salt
  • 1 tablespoon oil
  • FOR THE FALAFELS
  • 1 425 g can chickpeas, rinsed, drained and patted dry
  • 15 g chopped fresh parsley
  • 2 cloves garlic minced
  • ¼ onion finely chopped
  • 2 tablespoon sesame seeds - optional
  • 1 ½ teaspoon cumin
  • ¼ teaspoon salt and
  • ¼ teaspoon black pepper
  • 3 tablespoon all purpose flour
  • 3-4 tablespoon oil for cooking
  • FOR THE TZATZIKI
  • ½ cucumber
  • 1 cup / 250ml plain or Greek yogurt
  • 2 cloves garlic crushed
  • ⅓ cup chopped dill
  • 1½ tablespoon freshly squeezed lemon juice
  • ½ teaspoon salt or to taste
  • ⅛ teaspoon black pepper

Instructions

  • HOMEMADE GREEK PITA FLATBREADS
  • IF YOU ARE USING ACTIVE DRY YEAST then combine the sugar, yeast, water and milk in a bowl. Set the bowl aside for 5 minutes, until the mixture starts to froth.
  • In another bowl, combine the flour, the salt mix to combine.
  • Add the oil to the yeast mixture and stir to combine.
  • Add the yeast mixture to the flour mixture
  • Transfer mixture to a lightly floured working surface. Knead for 4-5 minutes until the dough becomes smooth.
  • IF YOU ARE USING INSTANT YEAST then combine flour, sugar and salt together, add the yeast
  • and mix together. Add the oil. Combine the warm milk and water together and mix it into the dough.Transfer mixture to a lightly floured working surface. Knead for 4-5 minutes until the dough becomes smooth.
  • Brush a bowl with some oil and add the dough.
  • Cover with a towel and let it rise for about 40 minutes, until it rises and doubles in size.
  • Place a pan over medium heat.
  • Deflate the dough by kneading it for a minute. Break out about 8 pieces of dough
  • Place pieces of dough on a lightly floured board. Use a rolling pin to roll out each piece of dough to a circle 20 cm in diameter.
  • Cook the pita bread for 1-2 minutes on each side in the pan, until they puff up slightly. Keep the cooked breads covered with a cloth to ensure that it remains soft.
  • FOR THE FALAFELS
  • Add chickpeas, parsley, onions,garlic, sesame seeds, cumin, salt, pepper to a blender and pulse to combine, scraping down sides as needed until thoroughly combined.The mix should be crumbly and not pasty
  • Add flour 1 tablespoon at a time and mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands
  • At this stage, you can taste and adjust any seasonings as you like.
  • Shape into 12 small disks
  • Heat a pan over medium heat and add 2 Tablesppons of oil to coat the pan.
  • Once the oil is hot,place falafels in the pan
  • Cook for a total of 4 minutes, until both sides are golden brown.. They will firm up more once cooled.
  • FOR THE TZATZIKI
  • Combine all the ingredients in a blender and blend for about half a minute. Avoid blending for too long otherwise the mixture becomes too runny.
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