Pita and falafel

Description

International: pita, falafel and tzatziki

Ingredients

Salt

15 g
Sugar

15 g
Water

312 g
Yeast
Flour

500 g
Chickpeas

250 g
Onion

1 piece
Garlic

3 tooth
Parsley

1 coup
A mixture of spices
Flour

50 g
Bulgur

50 g
Chicken egg

1 piece
Cucumber

1 piece
Yogurt

200 g
Garlic

1 tooth
Cilantro

0.5 coup
A mixture of spices

Cooking

Soaked hot water in the evening 250 grams of chickpeas, noon milled it into small bars with one medium onion and three cloves of garlic, added a finely chopped medium bunch of parsley. Generously seasoned ground chickpeas spices: ground dried ginger, black pepper, cardamom, cloves, quarter of a nutmeg, allspice, salt, spicy flakes of red pepper and a whisper of cumin.

Thoroughly mixed mixture of ground chickpeas with spices and added 50 grams of flour and bulghur, added protein from one egg (ready mix you need to stand at least half an hour before forming and frying). The mixture for the falafel vymail carefully and laid aside, ready mix grainy, but at the same time, it is possible to roll a ball.

Knead in the bread machine pita dough: 500 grams flour, 15 grams of sugar sand, 15 grams of salt, 312 grams of water and yeast at the rate (on the package usually indicate how much yeast per kilogram of flour, how much flour calculated one packet).

The finished dough divided into eight parts, podporinov into balls and left to rest for 10 minutes under foil, the finished balls are rolled into thin pellets (~5 mm thick and with a diameter of ~ 12-15 cm).

Cakes are baked from 3 to 5 minutes at 230-250°C.. Baked a cake stacked in a suitable container wrapped in a towel (I was a regular pot).

For the tzatziki sauce, grate cucumber on a fine grater, add salt, drain out water and mix with low-fat yogurt, add finely chopped garlic and your favorite herbs, seasoning with salt and pepper. Will form from a mixture of chickpea and spice balls the size of a walnut.