Approx. 2 – 4 Portions
538g/1lb x Chickpeas/Garbanzo beans (Chopped with a sharp knife NOT blended)
1/2 x White onion (Peeled & roughly chopped)
Sprig x Fresh parsley (Roughly chopped)
4 – 6 x Garlic cloves (Peeled)
2tsp x Ground cumin
1tsp x Ground coriander
1tsp x Paprika
1/4tsp x Cayenne pepper
1/2 x Lemon juice
1/2 x Cracked black pepper
2 Pinches x Natural sea salt
1tsp x Olive oil
3tbsp x Corn flour/starch
Pita Bread (Makes 4 thick pitas or half for thinner)
1 tsp x Dried yeast
125ml/4.2fl oz x Milk (Warm 35c/95f)
1 Pinch x Salt
300g/10.5oz x Bread Flour
100g/3.5oz x Greek Yogurt
5ml/1tbsp x Oil (Of Your Choice)
Water (Add a tablespoon or two if it is too dry)
3tbsp x Greek yogurt
Sprig x Fresh mint (Finely chopped)
1tbsp x Cider vinegar
1 1/2tsp x Honey
1/4 Head x Iceberg (Finely shredded)
2 x Large tomatoes (Sliced)
1/2 x Cucumber (Sliced)
2 x Large russet potatoes (Washed & cut into fries)(Optional skin on or off)
1500ml/50floz x Peanut oil (For fries & falafel)
1) Peel and wash the potatoes, cut into fries with either the skin on or off. Place into a large pan and cover with water. Place onto the stove onto a high heat and bring up to a boil. Boil for 10 minutes until the fries are soft but not falling apart. Take off the heat and drain into a colander. Lay the fries onto a tray lined with kitchen roll to dry out the fries.
2) Place the flour, yogurt, oil and the salt into a mixing bowl for the pita bread. Pour the milk into a saucepan and place onto a low heat. Bring up to a warm temperature (35c/95f). Take off the heat and add the dried yeast, mix well until it has dissolved into the milk. Add the yeasty milk mix into the dry ingredients and mix well until it forms a dough. If the mix is a little dry add small amounts of water until it binds. Knead the dough for 5 minutes until it is smooth and place back into the mixing bowl. Lightly dust with flour and cling film over the top. Place in a warm place to double in size.
3) Open the can of chickpeas and drain them in a colander. Place the rest of the ingredients and spices into a food processor but do not add the chickpeas. Blend until minced and then place into a bowl. Roughly chop up the chickpeas using a sharp knife and mix into the other ingredients. Taste and add more salt if needed. Place back into the blender and blitz for 2 – 3 seconds. Once it is bound together, form into small walnut size balls and place onto a tray lined with parchment paper. Cover with cling film and place into the fridge till later.
4) Finely chop the mint and place into a mixing bowl with the rest of the ingredients. Taste and season with salt if needed.
5) Prepare the lettuce, tomatoes and the cucumber. Cover and set aside for later.
6) Preheat the oven to 200c/400f. Place a cast iron pan into the oven to heat up for the pita breads. Once the dough has doubled in size, take out of the bowl and knock the air out of it. Cut the dough into 4 and shape into long ovals. Lightly oil each side of the ovals and place into the cast iron pan in the oven, placing one at a time. Cook each side for 4 minutes and repeat the process for the rest of them.
7) Place the peanut oil into a large pan making sure it is not over halfway in the saucepan. Place onto a medium heat and bring the oil up to 180c/350f. Carefully lower some of the fries into the hot oil once it has come up to temperature and cook for 10 – 15 minutes until golden. Carefully take out of the oil and drain off onto a plate lined with kitchen roll.
8) Once the fries are cooked leave the oil on. Using a spoon, scoop the falafel mix into golf size balls and carefully drop into the hot oil. Cook doe 5 minutes until golden and crispy. Carefully take out and drain off onto a plate lined with kitchen roll. Cut open the pita breads and fill with all the garnishes. Finish with the falafel and mint yogurt over the top.
If you want more guidance on the dish you can check out the video below on YouTube!