Ingredients for 4 servings:
For the falafel:
- 200 g chickpeas
- 1 red onion (cleaned 86 g)
- 3 cloves of garlic (cleaned 9.5 g)
- 15 g of fresh parsley leaves
- 15 g of fresh dill
- 10 g of fresh coriander leaves
- Himalayan salt, black pepper, and ground cumin to taste
- baking soda
To shoot:
- 40 g homemade breadcrumbs
For baking:
- coconut oil
For the pies:
- 250 g Bake-Free Low Carb Golden bread flour mixture
- 5 g Himalayan or sea salt
- 350 g lukewarm water
- half a packet of baking powder (6 g)
For the filling:
- salad
- tomato
- purple Onion
- radish
For the tahini:
- 100 g of sesame seeds
- 50 g of cold-pressed sesame seed oil
- a pinch of Himalayan salt
Preparation:
For the falafel, soak the chickpeas in at least double the amount of water with baking soda for 24 hours, storing in the refrigerator. The next day, rinse it thoroughly and simply mix it with the other ingredients in a knife grinder (you don't need the breadcrumbs here. We will turn the 'meatballs' in it) thoroughly. Now you also need a little baking soda in the mass. You don't need extra liquid, flour or anything else. As it is, put it covered in the fridge overnight (but it's okay if it stays longer, it will only ripen more). The next day, shape it into small balls (the size of walnuts) with wet hands. I got 50 pieces. They will be soft balls, handle them carefully.
- Roll them in breadcrumbs and fry them in plenty of oil.
- Greased with little oil (it works without oil) on a baking sheet lined with silicone baking paper, bake in a preheated 200-degree celsius oven with air stirring for 20 minutes (the ovens may work differently).
Mix the ingredients for the pita and let it rest for 10 minutes. Divide exactly into 4 equal parts and roll them out on a dry surface into a circle with a diameter of 15 cm. Don't make it bigger, because then you can't cut it neatly. Bake them in a preheated oven at 180 degrees celsius for 20 minutes on a baking sheet lined with silicone baking paper. For me, 2 pieces fit on the tray at the same time.
For the tahini, toast the sesame seeds in a dry pan until brown (be careful not to burn them, because they will be bitter). When it has cooled down, just work it into a creaminess with the other ingredients. The original does not include oil, only the seed, but I have not yet found a machine that makes it completely creamy, so I also use oil. You can also make it without salt, I only added it because I like it better and it lasts longer if there is a chance that it won't run out immediately. I didn't have it. Now, all we have to do is put together the food and enjoy delicious snacks.
