Inspired by Lent and fasting, neither of which I actually follow.

According to some legends, falafels, a Middle Eastern food, served as a meat replacement during Lents. With time falafels turned into a common street food in Middle East first and anywhere around the globe in nowadays. Traditionally, the falafels were made with chickpeas, that soaked in water over night, then were mashed with herbs and spices and deep fried.

Now with the Lent going on, falafels seem to be a good meal to prepare. The recipe works for anyone who is fasting,  vegans and pretty much everybody who loves lentils. Yes, instead of traditional chickpeas I am using red lentils, which cook fast, as a main ingredient. I also suggest to try a healthier version – falafels baked in a walnut almond crust. 

I have also decided not to stop here and make a full meal with a homemade pita bread and crunchy fresh pear salad to complement the falafels. The nice thing about this meal is that each of the three components – pita bread, falafels, and the salad are self-sufficient dishes that can me made on their own and still serve as a good solid meal or snack.

Depending on time you’ve got and the preferences do it all or make solely any of the components you prefer.

The recipe makes 8 pita breads, 16-18 falafels and a good bowl of salad.

Ingredients

For pita bread

Flour, all-purpose wheat - 2 1/2 cups + for dusting
Water, lukewarm - 1 cup
Salt - 1 teaspoon
Honey - 1 teaspoon
Yeast, dry active - 1/2 tablespoon
Olive oil - 2 tablespoon + 1 teaspoon to cover a bowl and dough

For falafels

Red lentils - 1 1/2 cups
Cilantro leaves - handful
Garlic, clove - 1
Olive oil - 2 tablespoons
Salt, pink - to taste
Pepper, freshly ground - to taste
Flour, all-purpose - 2 tablespoons
Nuts, 2/3 almonds and 1/3 walnuts - 1 cup
Fenugreek seeds, ground - 1/4 teaspoon

For salad

Celery stalks - 2
Pear, semi-ripe - 1/2
Avocado, semi-ripe - 1
Spinach leaves - handful, twice

For dressing
Olive oil, extra virgin - 1/4 cup
Tahini paste - 1/2 tablespoon
Lemon juice - 1/4 of a lemon
Honey - 1 teaspoon

Step 1. Making the pita bread.

1. Mix and dissolve salt, yeast and honey in lukewarm water.
2. Sift the flour on a working surface.
3. Pour the olive oil into the flour and mix it in.
4. Gradually pour the water with salt/honey/yeast into the flour while mixing it in with a free hand.
5. Knead the dough until it is soft, elastic and non-sticky. (roughly 10 minutes).
6. Place the dough ball, slightly covered with oil into a deep bowl greased with oil as well. Cover the bowl with a kitchen towel. Place it in a warm place and let the dough rise for 1 1/2 hours.
7. When the dough triples in size, take it out and split in 8 equal pieces.
8. Roll the dough pieces out into the disks with the diameter 15-16 cm (~6 in).
9. Heat up the pan to medium high temperature.
10. Bake each dough round for approximately 1 minute on each side until the brown spots appear.

Step 2. Making the falafels.

While pita dough is rising, it is a good time to prepare a falafel dough. Bake falafels in the oven while making the pita breads on a stove top.

1. Cook the lentils until almost ready.
2. While the lentils are boiling, process the nuts in a food processor until small crumbles.
3. Let the cooked lentils cool down and place them in a food processor.
4. Add olive oil, cilantro, salt and pepper to the lentils. Press the garlic through the garlic press.
5. Process the lentils until the smooth paste is formed.
6. Add flour in the end and more salt if needed. Run the processor once again for the flour to mix in well.
7. Preheat the oven to 365 F.
8. Place the crumbled nuts on a flat plate.
9. Drop a spoonful (tablespoon) of thick falafel dough into the plate with the nuts and wrap them with the nuts using hands. Form a ball and place it on a baking sheet lined with aluminum foil slightly greased with oil. Continue with the rest of falafel dough. Slightly press the falafel balls forming the thick small patties. Patties will fit better into the pita bread pockets. Spray a bit of oil on top of the patties.
10. Bake the falafels for 15 minutes on one side and 3-5 more minutes on the other side.

Step 3. Making the salad.

1. Slice and cut avocado, pear, and spinach leaves in stripes. Cut the celery stalks crosswise in small pieces.
2. Place all veggies into the bowl.
3. Prepare the dressing by mixing together all the ingredients: tahini, oil, lemon juice and honey.
4. Mix the dressing into the salad. Add salt.

Step 4. Assembling the pita pockets with falafels and a pear salad.

1. Carefully cut the side of a pita bread and open it with your hands.
2. Put some salad and a couple of falafel patties inside.
3. Top the falafels with more salad, close the pocket and serve.