paris falafel with sauce and sourdough flat bread/roti

FALAFEL: 

1¼ cups/ 270 grams dried chickpeas soaked overnight

2 cloves garlic, minced

1 small yellow onion, finely chopped

¼ cup cilantro, chopped

¼ cup flat-leaf parsley, chopped

1 tsp kosher salt

2 tbsp all-purpose flour

1 tsp ground cumin

½ tsp ground coriander

½ tsp black pepper

¼ tsp cayenne

pinch ground cardamom

½ tsp baking soda


TOPPINGS:

1 large cucumber, julienned

 purple cabbage, shredded

 roasted eggplant, chopped

 hummus

yogurt tahini sauce

 harissa sauce

pitas, cut in half

TO MAKE FALAFEL: 

Soak overnight. 

If you're in a rush, cover the chickpeas with three inches of water, bring to a boil, turn down to a simmer, and cover. Cook for two hours or until tender. But soaking is better. 

Drain and rinse the chickpeas. 

place them into a food processor with the rest of the ingredients - except oil for frying. 

Around 3-4 Short pulses until a rough, coarse meal forms that is slightly dry and crumbly, but holding together.

 Once the mixture consistency is ready to pour it out into a bowl and cover the bowl with plastic wrap.

Refrigerate for one to two hours.

take the cold falafel and use a small scoop to measure out balls then flatten them into disks and place them on to a baking tray - use parchment but if you have a silicon mat this is even better. 

spray or brush the tops of the falafel with olive oil and then place into a hot oven. 

baked fresh daily? or fried? 

400F or 375F convection for 20 minutes 

FOR THE TAHINI SAUCE

• 2 cloves garlic
• 1/2 teaspoon kosher salt
• 1 cup tahini (sesame paste)
• 1/2 cup fresh squeezed lemon juice
• water (if needed to thin the sauce)

FOR THE SOURDOUGH flat brEad 

2 cups ap flour

1 tsp salt 

1 tsp baking powder (may 86)

1 cup sourdough starter discard 

1/2 cup milk and or water 

1 tsp olive oil 

mix all together until combined then knead until no longer sticky.

use a folding technique to help knead and smooth. 

rest the dough for a minimum of 30 minutes. 

I need the sourdough to ferment so I let the dough rest at least 3-4 hours and I 86 the baking powder from the recipe.

when ready to shape into a ball and then cut like a pie into 6-8 sections and then knead each section into a ball and rest 15 minutes then roll flat and rest 5 minutes. 

heat a cast iron pan on high, add olive oil and then the dough. cook 2-3 minutes on one side or until browned then flip and do the same. 

take the roti out of the pan when cooked and drizzle with olive oil/ butter and sprinkle with parsley.