I 'invented' this deconstructed falafel one night when I was in a rush to finish dinner but had no time to bake the falafel. We now enjoy this often!
1 tbsp extra virgin olive oil
1/4 cup red onion (finely chopped)
2 garlic clove (minced)
2 tsp cumin powder
1/4 tsp sea salt
1 1/2 cups chickpeas (cooked and strained)
3 tbsps lemon juice (divided)
1/4 cup parsley (finely chopped)
2 tbsps tahini paste
2 tbsps water
1 clove garlic (minced)
Sea salt to taste
Dried mint (Pinch)
120 g rye flour
1 tsp ghee
Water (strained after chickpeas were cooked)
Sea salt (to taste)
Spices (chilli powder, cumin seeds crushed)
Lettuce (Romaine, bibb, or whatever you have handy)
Lebanese moussaka (optional)
Heat the oil in a wide pan over medium heat.
Add the onion and cook for three to five minutes until softened. Add the garlic, cumin, and sea salt. Stir to combine.
Add the chickpeas, 1/3 of the lemon juice, and the chopped parsley, and cook for three to four minutes. Stir well to make sure that chickpeas have mixed well with the onions mixture. Roughly mash the chickpeas with a potato masher or a spatula.
Season the chickpeas with additional salt if needed remove in a bowl.
In a small bowl combine the tahini, garlic, water, and the remaining lemon juice.
Whisk until smooth.
Season the dressing with salt or additional lemon juice and or water if needed.
Sprinkle some mint and stir.
Combine the flour, ghee, and salt and the other spices (optional)
Mix together, then work in a little bit of the chickpea water at a time, until you have a firm, pliable dough with a texture (similar to Play-Doh).
Knead for a minute or so until smooth.
Cover the dough and let it rest for 15–30 minutes.
Divide the dough into 5 round balls et a heavy-based pan over a high heat.
On a lightly rye-floured surface, flatten out one of the balls of dough (with the base of a plate or the palm of your hand), then use a rolling pin to roll it into a disc, about 15cm in diameter and 2mm thick.
When the pan is really hot, drop in the pita. Cook for about 30–40 seconds. Flip the pita over (if it’s not mottled with a few dark spots the pan’s not hot enough).
Cook for another 50 seconds or so until the second side is lightly browned too. Flip once more and finish for 30 seconds. Brush more ghee and eat it straight away, ideally while still warm.
Spoon some chickpeas on a pita with lettuce, some of the eggplant moussaka, drizzle the tahini, other garnishes and enjoy!
Have leftovers? Enjoy as salad bowl.