Falafel and Flatbread

Method

Start by making the flatbreads; add the sugar and yeast to the warm water and whisk with a fork. Leave this to stand for about 5 minutes bubbles are forming.

Meanwhile, in a mixing bowl combine the flour, salt and baking powder. Once the yeast mix is ready add 1 tablespoon of olive oil into the flour and then pour in the yeast and stir everything until it comes together to form a dough and knead until smooth and elastic (approx. 5 minutes) on a floured work surface. Put a teaspoon of olive oil in the bottom of the mixing bowl and add the dough ball on top. Cover with a damp kitchen towel and leave to stand for 30 minutes.

In this time, preheat the oven to 180C (356F) and prepare any vegetables you want. I have used a courgette, a sweet red pepper and two red onions. Lay the vegetables out on a baking tray with a drizzle of olive oil, salt and pepper, mix with your hands to cover everything and put in the oven for 20-25 minutes.

To make the falafels, drain and rinse your chickpeas and then pat dry with some kitchen paper. Its important to remove as much moisture as you can or the falafel will be mushy.

Add all of the ingredients to a fool processor and pulse together. You should have a mix of fully blended, partially blended and whole chickpeas left. You can also add a tablespoon of olive oil to the mix to help it stick together, but this is optional. If you do not have a food processor you can mash everything together with a potato masher or fork in a mixing bowl.

Empty the mix into a mixing bowl and knead slightly to form a ball. You can then break of a handful of the mix at a time and shape your falafels with your hand. I like to shape mine into burger patties.

Cook the falafels in a pre-heated frying pan over a medium-high heat with olive oil for 3 minutes on each side to get some colour, before baking in the oven for 15 minutes.

Once your falafels are in the oven heat another pan over a high heat. Take your dough ball and split into 2 - 4 smaller balls. Roll them out one at a time on a floured surface. Once the pan is hot brush one side of the rolled dough with a little water and then put in the pan, wet side down. Once it has bubbled up all over, flip the bread over. The breads should cook for a couple of minutes on each side. Repeat until all the breads are cooked and then plate up!

For a bit more colour adding some chopped parsley and some chili flakes over the top!