Pita Bread & Falafel Balls Recipe

Combine warm water, warm milk, sugar, and yeast in a small bowl. Let sit 5–10 minutes until foamy.

In a large mixing bowl, whisk together flour and salt. Make a well and add the yeast mixture and olive oil.

Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer and dough hook for 6–8 minutes.

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1–1.5 hours.

Punch down dough and divide into 8 equal pieces. Shape each piece into a tight ball and cover with a towel; let rest 20–30 minutes to relax the gluten.

Preheat oven to 475°F (245°C). If using a baking stone or steel, place it in the oven to heat. Alternatively, use a heavy baking sheet turned upside down and preheat it.

On a lightly floured surface, roll each dough ball into a 6–7 inch circle about 1/8 to 1/4 inch thick. Keep covered while working to prevent drying.

Place rolled rounds onto the hot stone or baking sheet in batches. Bake 3–5 minutes until puffed and lightly golden. Pitas should balloon; if they do not, bake a bit longer. Remove and wrap in a clean towel to keep soft.

Drain soaked chickpeas well and pat dry. Do not use canned chickpeas (they are too soft).

In a food processor, combine drained chickpeas, chopped onion, parsley, cilantro, garlic, cumin, coriander, salt, and pepper. Pulse in batches until mixture is coarse and holds together when pinched (a texture like coarse sand with some small bits). Avoid over-processing into a paste.

Scrape mixture into a bowl. Stir in baking powder and 2 tablespoons of flour. If mixture seems very wet, add the remaining tablespoon of flour. Cover and refrigerate for 30–60 minutes to firm up.

While chilling, heat vegetable oil in a deep saucepan or skillet to 350°F (175°C). Oil should be about 2–3 inches deep for shallow deep-frying.

Form falafel into about 1.5-inch balls (or slightly flattened patties) using your hands or a small cookie/scoop. Keep a little flour nearby for dusting if sticking.

Fry in batches without crowding, turning occasionally, until deep golden brown and crisp, 3–5 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven if needed.

If you prefer baking: arrange patties on a lightly oiled sheet, spray tops with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until browned and crisp.

Place cut turnip matchsticks into a clean jar or container.

In a small saucepan, combine vinegar, water, salt, and sugar. Heat gently just to dissolve salt and sugar, then remove from heat and let cool to room temperature.

Pour cooled brine over turnips, pressing down to submerge. Seal and refrigerate at least 2 hours (preferably overnight). Pickled turnips will keep refrigerated up to 2 weeks.

In a bowl, whisk tahini and lemon juice together; mixture may thicken and seize.

Gradually whisk in water, a tablespoon at a time, until you reach a smooth, pourable consistency (about 3 tablespoons).

Stir in minced garlic, salt, and optional olive oil. Taste and adjust lemon or salt as desired. If too thick, thin with more water; if too thin, add a little more tahini.

Warm pitas briefly in the oven wrapped in a towel or on a skillet for 30–60 seconds each side until pliable.

Slice open a pita pocket or fold flat. Layer with greens, a few falafel balls (2–3 per pita), sliced tomato and cucumber, and several pickled turnip strips.

Drizzle tahini sauce over the filling and add hot sauce if using. Serve immediately while falafel is warm and pita is soft.