10 to 30 mins
By Imad Alarnab
From Saturday Kitchen
For the flatbread
- 570g/1lb 4½oz bread flour, plus extra for dusting
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp fast-action dried yeast
For the salad
- handful flatleaf parsley, roughly chopped
- 1 medium red onion, finely sliced
- 4 tbsp pomegranate molasses
- 1 tsp sumac
- 2 medium tomatoes, seeds removed and finely sliced
For the tahini sauce
- 2 tbsp lemon juice
- ½ tbsp salt
- 200g/7oz tahini
- 2 garlic cloves, finely chopped
For the falafel
- 500g/1lb 2 oz dried chickpeas, soaked overnight in 1.5 litres/2¾ pints water
- 5 garlic cloves, chopped
- ½ medium onion, chopped
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 2 tbsp salt
- 100g/3½oz white sesame seeds
- 1 tsp bicarbonate of soda
- vegetable oil, for deep frying
To make the flatbread, mix together the flour, salt, sugar and yeast in the bowl of an electric mixer, or a large bowl. Gradually pour in 400ml/14fl oz water and mix again, or tip out onto a floured surface and knead, to form a soft dough – this will take about 4 minutes in an electric mixer or 8 minutes by hand. Cover and leave to rest for 30 minutes.
Meanwhile, make the salad. Combine all the ingredients in a bowl and set aside.
To make the tahini sauce, put all the ingredients in a bowl with a little bit of iced water, mixing by hand for about 30–40 seconds, until combined and saucey in consistency.
To make the falafel, drain the chickpeas and add to a meat mincer or food processor with the garlic and onion. Mince or blend until you have a coarse textured paste. Mix the spices together with the salt and add to the chickpea mixture. Add the sesame seeds and bicarbonate of soda and stir to combine. Shape into falafels – they can be whatever size or shape you like.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended.
Carefully lower the falafel into the hot oil, cooking in batches for about 3–4 minutes (depending on the size) until golden. Keep warm while you finish the flatbread.
To finish the flatbread, knock the rested dough back into the bowl, then tip onto a floured surface and divide into 12–14 balls, about the size of golf balls. Roll the balls out using a rolling pin.
Heat a wok upside-down on a medium-high heat and spray with water. Place one of the pieces of dough on the upturned work and cook for 30 seconds, then flip and cook on the other side for 20 seconds more. Remove and wrap in a damp tea towel whilst you repeat with the remaining dough, spraying the wok with water between each one.
To serve, spoon the falafel and salad in the centre of the flatbreads, drizzle with the tahini sauce and roll up.