Ingredients
Ingredients for Pita Bread:
125 gm flour
2 gm yeast
2 gm salt
5 gm sugar/ A pinch of sugar
5 ml oil
20 ml water
1 tsp zataar spice
For the Beetroot and Arbi Falafel:
30 gm beet root, cooked / roasted
30 gm cooked arbi
70 gm chick pea, soaked and cooked
1 green chilli, finely chopped
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp baking soda
1 Tbsp gram flour
Salt and pepper to taste
Ingredients for House-made Pickles:
60 gm cucumbers, sliced into fingers
60 gm radish, sliced into fingers
60 gm green papaya, sliced into fingers
60 gm carrots, sliced into fingers
Pickling Juice:
1 cup / 100 ml white wine vinegar
1 cup / 100 ml sugar
1 Tbsp salt
1 Tbsp coriander seeds
2 jalapenos, whole
2 bay leaves
1/2 cup water from jalapenos
Method
Method for the Falafel:
To bake the beetroot season a whole beetroot with salt, pepper and a drizzle of olive oil.
Wrap In aluminum foil and bake in a pre-heated oven for 30-35 minutes.
Blend all the ingredients in to a stiff dough, shape into small balls and deep fry.
Method for the Pita Bread:
Mix all the ingredients to make a semi soft dough, let it rest for 45 minutes or till it doubles in size.
Once its size has doubled knead it till soft. Divide into half and role into a flat disk or any shape you like.
Put it on the grill till golden brown, brush with olive oil and sprinkle with zataar spice or bake in the pre-heated oven at 200 degrees Celsius for 7-10 minutes.
Method For House-made Pickles:
In a sauce pan add all the ingredients of the pickling juice and bring it to a boil.
Next, add the vegetables and mix well.
Take the pan off the fire and let the vegetables soak in the hot juices.
Serve the Falafel and Pita with some Plum and Green Apple Yoghurt.