Jungle Jack Falafel with Pitas

Directions

Prepare the Pita Dough

1. In a small bowl, mix the yeast with warm water and sugar. Let it sit for 10 minutes until frothy.

2. In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture while kneading. Save about 100 ml of water and add as needed to form a soft dough.

3. Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. Add flour if sticky or water if dry.

4. Place the dough in a lightly greased bowl, cover with a towel, and let it rise in a warm, dark place for 1–2 hours until doubled in size.

5. Once risen, punch down the dough and knead briefly. Divide into 10–12 equal balls. Roll each ball to about ¼ inch thick.

Cook the Pitas: On a Skillet

1. Heat a skillet over medium-high heat. Place the rolled dough on the skillet.

2. Cook for 1–2 minutes until bubbles appear. Flip and cook for another ½–1 minute.

3. Continue flipping and cooking for a total of 4–5 minutes, until golden.

Cook the Pitas: In the Oven

1. Preheat the oven to 450°F (230°C) with a pizza stone or baking sheet inside for 20 minutes.

2. Place the rolled pitas on the hot stone and bake for 3–6 minutes until puffed and golden.

3. Switch to broil for faster puffing if needed.

Prepare the Falafel

1. In a mixing bowl, combine the Jungle Kitchen Mince, gram flour, onion, garlic, parsley, cumin, salt, and pepper. Knead gently for 2 minutes until well combined.

2. Form the mixture into 0.5-inch thick patties.

3. Heat 2 tbsp oil in a skillet over medium heat. Fry the patties for 2–4 minutes on each side, flipping every minute, until golden and crisp.

Assemble and Serve

1. Serve the falafel inside the warm pitas with your favourite toppings such as hummus, tahini, or fresh vegetables.

2. Enjoy immediately, or store the falafel and pitas separately for up to 5 days.