Falafels with Homemade Pita Bread
Published Feb 24, 2021
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This Falafels with Homemade Pita Bread recipe is more a lunch or brunch option, but it’s also great topped with over-easy eggs for a more breakfast spin.
Falafels with Homemade Pita Bread
Ingredients
For the pita bread:
- ¾ cup (90 g) gluten-free all-purpose flour
- ¼ teaspoon (1 g) baking powder
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- 1 tablespoon (15 mL) olive oil
- 1 large egg
- ¼ cup (60 mL) milk, at room temperature (or soy/pea milk)
For the falafels:
- ½ cup (85 g) canned chickpeas, drained
- 4 tablespoons (15 g) chopped flat-leaf parsley
- 2 cloves garlic, , minced
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- ¼ teaspoon (0.6 g) freshly ground black pepper
- ¼ teaspoon (0.5 g) ground cumin
- ¼ teaspoon (0.6 g) smoked paprika
- 2 tablespoons (30 mL) canola oil
For the garnish:
- 8 red radishes, , thinly sliced
- 4 tablespoons (32 g) pine nuts, toasted
- ½ lemon, , cut into wedges or slices
- 2 handfuls mixed baby lettuce
Instructions
- Preheat the oven to 400°F. Place the flour, baking powder, and salt in a large bowl. Add 1 tablespoon olive oil and egg and mix to combine. Add milk and mix until parts of the dough begin to pull away from the sides of the bowl, about 2-3 minutes.
- Turn the dough out onto a very lightly floured surface and divide it into 4 equal parts. Roll each into a round shape, ¼-inch thick, dusting as needed. Place the disks about 1-inch apart on parchment paper and place in the oven.
- Bake for 2 minutes, then turn and bake for 3 more minutes. Remove the pitas from the oven and allow to cool.
- For the falafels, add all the ingredients except for canola oil into a food processor and pulse until combined. Scrape down the sides with a spatula, as needed. Form little balls from the mixture and flatten them into small patties. Heat 2 tablespoons canola oil in a large skillet over medium heat. Fry the falafels for 3-4 minutes on each side and remove from the heat.
- Transfer your pitas to four serving plates. Add falafels, and top with slices of radish, toasted pine nuts, and mixed baby lettuce. Serve with lemon slices on the side for squeezing over top.
Notes
Tips:
• You can make your falafels and pita bread ahead of time to save some time in the morning. Just wrap them when cool and freeze. Defrost at room temperature and refresh in a hot cast-iron skillet.
• You can also use store-bought gluten-free pita bread.
• Falafels also taste great served with over-easy eggs! Omit the lemon slices if you add over-easy eggs.
• You can make your falafels and pita bread ahead of time to save some time in the morning. Just wrap them when cool and freeze. Defrost at room temperature and refresh in a hot cast-iron skillet.
• You can also use store-bought gluten-free pita bread.
• Falafels also taste great served with over-easy eggs! Omit the lemon slices if you add over-easy eggs.
Nutrition
Calories: 289kcalCarbohydrates: 24gProtein: 7gFat: 20gSaturated Fat: 2gTrans Fat: 1gCholesterol: 42mgSodium: 403mgPotassium: 201mgFiber: 4gSugar: 2gVitamin A: 534IUVitamin C: 14mgCalcium: 80mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was featured in Gluten Free & More Magazine. Get your subscription to the magazine and never miss an issue!
