falafel // homemade flatbreads + tzatziki

I was first introduced to falafel 9 years ago, in the form of a Near East box by Justin. Ever since, I have been in love with the little chickpea rounds of goodness. Early Summer, our city holds a Multi Cultural day where several of our neighbors gather to celebrate the different cultures found in our City. We have several groups of refugees that call our little City home. I love seeing what a diverse culture we have, I also love all the amazing food each group brings to the table. Families set up tents throughout downtown, where they make and sell food that showcases the area from which they are from. One vendor sells an amazing Falafel - my sister and I love heading down for Falafel {along with some amazing Bhutanese food!) then finding a seat in the Rotary Park to watch some pretty incredible performers. Performances from African Dancing & Drumming, to traditional Indian Dance are scheduled every hour throughout the day.

I thought it was about time that I created my own version of Falafel, one that is inspired by the traditional Lebanese preparation - each region has their own way of preparing Falafel, this is the one I favor the most.

Don't let the ingredient list scare you, once you have everything in place the falafel comes together very quickly. If you are able to recruit a few helping hands, have them start on the flatbread dough and tzatziki while you make the falafel - before you know it you will be enjoying homemade falafel.

Simply make sure you place the chickpeas to soak the night before you plan on making falafel -  the flatbreads can be made in advance as they reheat nicely.

Traditional falafel is made with parsley and chervil, I opted to use beet greens as that is what I had on hand, beet greens are currently in season locally. Za'atar is a Middle Eastern spice blend of thyme, sumac & sesame - you can find Za'atar in Middle Eastern Markets, well stocked specialty food stores or online. This ingredient is totally optional, but Za'atar is a great spice blend to have in your pantry if you are able.

I have been making the flatbreads for over a year now - Justin and I love making up a batch anytime we make curry, they are. The fatbread recipe was inspired by Heidi over at Food Doodles- she has some amazing recipes, you should go check her out!

Falafel is the perfect party food, make up a big batch in advance and keep warm in the oven - set out the falafel, flatbreads, tzatziki along with all the toppings buffet style and let your guests build their own falafel. Serve with a side of  Tabbouleh and for fun maybe these cupcakes!

Have you ever made homemade falafel - are you in love with falafel just as much as I am?

In your city or town, do you have an event similar to our multi cultural day?

Falafel & Homemade Flatbreads with Tzatziki

makes 24 falafel, 4 flatbreads & 1 cup tzatziki

for the falafel
1 cup dried chickpeas soaked overnight - soaking water discarded

2 cups cooked fava beans
1/4 cup shredded beetroot greens or parsley 

2-3 garlic cloves

1 medium shallot or 1/4 of a small onion

1 tsp ground pepper

1 tsp baking powder

3 tbsp chickpea flour

3 tsp za'atar (optional)

1 tsp sea salt

2 tsp cumin

1 tsp coriander
1/4 - 1/2 cup warm water

canola oil for frying

for the Flatbreads
inspired by food doodles 5 minute naan

1 1/4 cup flour*

2/3 cup soygurt

pinch salt salt

1/2 tsp baking powder

coconut oil & vegan butter

for the tzatziki
1/2 cup plain soygurt
juice of 1/2 lemon
1/2 cup chopped cucumber
1 garlic clove minced
pepper to taste

for garnish
tomato, lettuce, shredded purple cabbage, pickled radishes

assembly:

to make the falafel:
 
drain chickpeas and discard the soaking water. Place chickpeas in a food processor and process until crumbly. Add the remaining falafel ingredients (except for the oil for frying) and process until mixture is smooth and has a batter like consistency - add water as needed.

A tablespoon at a time, form falafel batter into round balls - I used a tablespoon cookie scoop which does the job nicely. Place each ball on a parchment lined baking sheet and continue to form the balls of falafel until all the batter is used.

Heat oil ( about 1 inch in the pan) in a heavy bottomed pan with high sides to about 350* - if you do not have a frying thermometer (I do not) place a cube of bread in the oil when you think it is hot enough, when the bread browns in about a minute your oil is ready.  Place as many falafel balls into the oil that will fit without over crowding - fry each side for about a minute or until golden brown. Remove with a slotted spoon or skimmer, place fried falafel on a paper towel lined plate to drain - repeat until all falafel are fried. Moving the drained falafel back to the parchment lined baking sheet just before the next round of falafel are removed from the oil.

Falafel can be kept warm in the oven at 200* prior to serving - to reheat falafel that has been stored in the fridge, bake in a 350* oven for 10-15 minutes.

to make the flatbreads:

In a medium mixing bowl, sift together the flour, baking powder and salt. With a wooden spoon, stir in the  soygurt until flour is well moistened. Dust your surface with flour and turn out dough, use enough flour to keep your hands from sticking when kneading the dough. Knead until you achieve a smooth round ball. Using a knife or dough scraper, divide the ball of dough into 4 equal pieces.

Working with 1 section at a time, covering the remaining dough - dust a rolling pin and work surface with flour and roll your dough out into a round - turning as you roll to prevent dough from sticking. Roll to the thickness of your liking. Repeat with the three remaining sections of dough until you have 4 rounds.

Heat a medium frying pan over medium/ high heat- you may need adjust the heat throughout the process to ensure the pan does not run too hot. I typically start on medium/high and then adjust down to medium/low.
Place a dot of  vegan butter & coconut oil in the pan, working quickly swirl the butter/oil in the pan and add one round of dough - cover with a tight fitting lid which will create steam. Cook for about a minute or until the underside of the flatbread is spotted golden brown- flip, cover and cook the other side for about 30-45 seconds. Transfer flatbread to a warm oven (170*) and repeat the process for remaining flatbreads.

to make the tzatziki:

In a small bowl combine all ingredients and stir well.

To assemble- place about 3 falafel in a flatbread, top with shredded purple cabbage, tomatoes and tzatziki sauce or other toppings of your choosing.

Enjoy!

*The flatbreads can be made with whole wheat flour, spelt flour or all purpose flour - I have made the flatbreads with all three of these flours with great success.

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