Tuesday, July 22, 2014

Soft Baked Garlic Pita Flatbread & Fried Falafel Dip

Yummy kind of hors d'oeuvres.
On Sunday, I scoured Kroger (they've been rewarding me massive summer savings coupons!) hoping to find Earth Balance's new line of vegan boxed mac n cheeses. Nope. Didn't find any. Earthfare or Health Foods Unlimited might be best bet around these parts. They are, however, selling Silk's Black Cherry Yogurt again- which had been defunct for a while now. For 10/$10 I had to get a couple having missed beloved flavor. So shopping trip wasn't a big loss. Also stocked up on chickpeas, having decided to make some kind of falafel.
Well, I thought it would be company day ( younger brother was supposed to pop by) and planning ahead, found a lovely recipe for pita bread from veganrecipesofindia. Whilst preparing garlicky fluffed goodness, turning that pita into delicious flatbread, falafel made sense for perfect accompaniment. Falafel dip in actuality. This unique dip has all the yummy flavorful components of an amazing Mediterranean style mini patty and spreads on nice and thick atop warm pita flatbread. Friends and family would love seeing someone carry this out and squeal with surprise that the centerpiece isn't filled with what looks like guacamole, but tastes completely different-- plus served hot.
And since no one came by to try unique specialty, there was plenty to snack on and a lot of leftovers.....

Soft Baked Pita Flatbread & Fried Falafel Dip Ingredients and Preparation

1 1/4 cup warm water
1/2 teaspoon active yeast
pinch of sugar
3 cup flour
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoon olive oil

Mix 1/2 cup warm water with sugar and sprinkle yeast atop. Let foam for 10-15 minutes.
Add yeast mixture to additional water, flour, garlic, salt, and black pepper.
Massage olive oil onto dough.
Place into an oiled bowl and top with a paper towel for an hour.
Preheat oven to 200 degrees.
Once dough is doubled, take out of the bowl and deflate on a new flour'ed working surface.
Make about six rounded balls, flour, and flatten into circles.
Lay them on a greased (or parchment papered) baking sheet.
Bake for 15-20 minutes or until they're nicely browned. 

15 oz. chickpeas, rinsed
2 tablespoon olive oil
2 tablespoon flour
1 teaspoon garlic
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon coriander
1/2 teaspoon curry powder
1/4 black pepper
1/4 teaspoon paprika
1/2 cup parsley, chopped

Heat olive oil in a skillet.
Add spices and parsley to pureed chickpeas.
Stirring action.
Completion. With blender help.
In skillet, toss mixture and scramble, cooking for 8-10 minutes.
Place fried falafel dip into a bowl and plate with soft pita bread for a killer party platter.
A little crushed red pepper to keep it interesting.
Centered in goodness.
Spread with a spoon or dunk. Choices are limited.

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