The Clean-Eating Kitchen by Love Food Editors

Author:Love Food Editors
Language: eng
Format: epub
Publisher: Parragon Books Ltd
Published: 2014-08-29T10:18:47+00:00

Beet Falafel with Pitas

Traditionally deep fried, these ruby-color falafels are flavored with cumin and sumac, then roasted in the oven. Serve in homemade pita bread with a cucumber-yogurt dip.

PER SERVING: 638 CALS | 21.8G FAT | 3.5G SAT FAT | 93.4G CARBS | 14.1G SUGARS | 2.5G SALT | 19.9G FIBER | 23.3G PROTEIN

SERVES: 4 PREP: 1 HOUR RISE: 55 MINS COOK: 35 MINS

a little whole wheat all-purpose flour, to dust

1 quantity kneaded and risen pizza crust dough (see Roasted Mediterranean vegetable pizzas) made with 1 teaspoon coarsely crushed cumin seeds added with the yeast

2 (15-ounce) cans of chickpeas in water, drained 1 red onion, finely chopped

2 garlic cloves, thinly sliced

1 teaspoon cumin seeds, coarsely crushed

1 teaspoon sumac seeds

1 teaspoon baking powder

2 raw beets, coarsely grated

3 tablespoons virgin olive oil, to brush

sea salt and pepper

shredded lettuce, to serve

CUCUMBER-YOGURT DIP

1/2 cucumber, halved, seeded and finely chopped

2/3 cup plain yogurt

2 tablespoons finely chopped fresh mint

1. Preheat the oven to 425°F. To make the pita bread, lightly dust a work surface with flour. Knead the dough gently, then cut it into four pieces and roll out each piece on the work surface into an oval about the size of your hand. Let rise for 10 minutes.

2. Lightly flour two baking sheets, then put them in the oven for 5 minutes. Add the breads to the hot baking sheets and bake for 5–10 minutes, or until puffed and lightly browned. Wrap them in a clean dish towel to keep them soft.

3. Meanwhile, put the chickpeas in a food processor or blender, in small batches, and process into a coarse paste, scraping down the sides of the bowl several times with a spatula. Transfer to a bowl. Add the red onion, garlic, cumin, sumac, baking powder, and beets, season well with salt and pepper, then mix together with a fork.

4. Spoon the mixture into 20 mounds on a cutting board, then squeeze them into balls. Brush a large roasting pan with a little oil, then put it in the oven for 5 minutes. Add the falafels and brush generously with more oil. Roast for 20–25 minutes, turning once or twice, until browned and the chickpeas and beets are cooked through; break one open and taste to check.

5. Meanwhile, to make the cucumber-yogurt dip, put the cucumber, yogurt, and mint in a bowl, season with salt and pepper, and mix well.

6. To serve, split the warm pita breads open, spoon in the shredded lettuce, cucumber-yogurt dip, and five falafels per pita, and serve.

FREEZING PITA BREAD

Make a double quantity of pita bread and freeze half the cooked breads in a sealed plastic bag. Defrost at room temperature for 1 hour, then warm in a skillet for 2 minutes on each side.

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