Baked Falafels in Home made Whole Wheat Pita pockets

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Baked Falafels in Home made Whole Wheat Pita pockets » OH TASTE N SEE....

Baked Falafels
Ingredients:
2 cups frozen green garbanzos
2 cloves garlic
1/4 cup cilantro, chopped
2 tbsp mint, chopped
1 small onion, chopped
1 green chilly, minced
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp chilli powder
1/4 tsp garam masala
1 tsp lemon juice
2 tbsp whole wheat flour
1 tsp baking powder
Non stick cooking spray

Method:
Start off by thawing the green garbanzo beans in the microwave for a couple of minutes. Add all the ingredients into a bowl of the food processor and pulse until it all comes together, but still has a coarse texture. Take a piece of the mixture and make a fist to see if it holds together. If it doesn’t pulse in the whole wheat flour to help hold it together.

Preheat oven to 400 degrees. Line a baking sheet with foil and spray generously with non stick cooking spray.
Form the mixture into patties and place on the tray. Bake on one side for about 15-17 minutes. Flip, spray again with cooking spray and bake for anohter 10-15 minutes, until browned and crisp.

Let cool a bit before stuffing into the pitas.

Home Made Whole wheat pita pockets
Ingredients:
1 ½ cups warm water
1 pkg active dry yeast
1½ tbsp extra virgin olive oil, plus 1 tbsp, plus extra for brushing
1 tsp honey
3 cups whole wheat flour, plus more for dusting
1 1/2 tsp salt

Method:
Pour water into a bowl and microwave for about 30 seconds. Stir and check to see if it is lukewarm by dipping your finger in it. Add yeast, olive oil and honey. Allow yeast to bloom until it begins to foam, about 5 minutes. Add flour, then salt. Mix it in and knead until you have a round, smooth, elastic dough. Pour 1 tablespoon of olive oil into a medium sized bowl. Place dough into bowl and coat with the oil by turning over. Cover with a clean damp towel or plastic wrap and place in a warm spot in the kitchen, until the dough doubles in volume, usually about 2 hours.(I made these in the winter and had to set it out for up to 4 hours)

Position an up-side down 18 x 13 aluminum sheet pan or a baking stone on the middle rack in the oven.

Preheat oven to 500 degrees F.

Knead the proofed dough again before dividing into 16 pieces and shape into balls. Cover with a clean towel and allow to proof until expanded slightly in size, about 20 minutes.

Dust a clean work surface with all-purpose flour. Roll dough into 6-inch circles. You may stack them between parchment paper or clean towels. Carefully and quickly place them in the oven directly on the baking sheet or stone. You may bake 2 or 3 at a time. Cook pitas for 2 minutes or until puffed. Remove with a metal spatula. Brush with olive oil. Repeat with remaining dough. Serve hot or at room temperature.

If making pita pockets, slit in the middle or at the 3/4th mark with a sharp knife and gently seperate the two layers to form a pocket. This process is easier when the pitas are fresh out of the oven.

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