Baked falafel balls (prepared according to package, I used near east brand)
5 Small pitas
3/4 cup chummus
3 cucumbers, peeled and diced
2 large tomatoes, diced
1 tablespoon olive oil
Juice of 1 lemon
Salt & black pepper to taste
Tehina for serving
Combine cucumbers, tomatoes, olive oil, lemon juice and salt and pepper. Set aside. Spread chummus on pitas. Top with salad and two falafel balls then drizzle tehina on top.
*Tips&Tricks: You can set up a falafel pizza bar where everyone selects their own toppings. You can add different toppings such as french fries, baked veggies, grilled chicken chunks, shawarma chicken, ground beef or cheese if you want to keep it dairy!
I recently moved to L.A. and if I am perfectly honest with you all, these buns are definitely among the top 5 reasons I decided to make the West Coast home! My sister bakes these buns every couple of months and they are incredible. It takes some effort, which is why I don’t actually make them myself but rather wait for my nephews to beg her for some and then grab one (ok, 3) for myself! Know that if you bake these, they will not last more than 10 minutes out of the oven. I am being completely serious, they are THAT good. Also, freeze some and send them my way. Again, totally serious.
The recipe makes 2 1/2 lbs dough and which makes about 30 buns.
Ingredients for Dough:
2/3 cup warm milk (I use soy milk to make it non dairy)
3 eggs room temperature
6 tablespoons margarine cut into 1/2 inch pieces
1/2 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons vanilla extract
4 cups bread flour
2/3 cup cornstarch
2 1/4 teaspoons active dry yeast
Challah or bread cut into thick slices
1 cup of milk
1 tsp of vanilla extract
Chocolate bars of your choice, broken into pieces
Break eggs into a wide, shallow bowl, beat lightly. Stir in milk and vanilla extract. Over medium low heat, heat a pan with some butter. Cut a slit along the side of each slice of bread and stuff the chocolate pieces inside. Dip the bread into the egg mixture, coating both sides then place on pan. Allow bottom side to cook slowly until golden then turn to cook the other side. Serve hot with butter, powdered sugar, syrup or fresh fruit.
I spent two years living in Eretz Yisroel and it was one of the best times of my life. I spent time traveling all over the country, working in a variety of jobs, living on a kibbutz, and studying in yeshiva. Throughout my time there, I grew quite used to being able to get fresh, delicious pita and humus every day. Upon my arrival back in Canada, I spent much time looking for pita, similar to those that I ate in Israel. After having no luck buying good pita, I tried a large number of recipes, trying my best to replicate the fantastic taste and fluffy texture of those I had enjoyed so much in Ha’Aretz. After years of searching and experimenting I’ve come fairly close. The only difference between the pita I make now, and those in Israel, is the way they’re cooked. In Israel they have specialized ovens, whereas I have only a toaster oven. So, while they’re not exactly the same as the pita from Israel, they’re pretty darn close.