Falafel Hummus & Pita Bread Recipes

Presenter / Channel

• Not specified (video starts with “well hello internet…”; no channel name given in the subtitles).

Falafel (ingredients + method)

Ingredients (quantities as stated)

• Chickpeas (garbanzo beans): 2 × 15 oz cans, drained/unspecified for falafel stage
• Garlic: “a big giant helping” (quantity not specified)
• Sesame seeds: 4 tablespoons
• Cumin: 3 teaspoons
• Parsley: 2/3 cup
• Salt: 1/2 teaspoon
• Black pepper: 1/2 teaspoon
• Onion: 1 whole onion, chopped
• Flour (for blending/general handling): subtitles mention having “six of these” (and “two”); exact amount for falafel mixture not clearly tied to grams/cups

Step-by-step (key technique cues)

1. Food-process falafel base
   • Add chickpeas (from 2 × 15 oz cans).
   • Add garlic, sesame seeds, cumin, parsley.
   • Add salt and black pepper.
   • Add 1 chopped onion (skins removed; cut into pieces).
   • Troubleshooting: If blending is difficult, add a little water and wipe down the sides to bring stuck mixture back into the blades.
2. Blend until mixed
   • Blend until it looks blended (not a smooth paste).
3. Refrigerate
   • Transfer to a bowl and refrigerate (duration not stated in subtitles).

Frying / forming (timings + temperature)

1. Form falafel balls
   • After batter/dough is chilled, take about “a golf ball” amount and shape into small falafel balls.
   • Use flour on hands to help shaping.
2. Heat oil
   • Use vegetable oil in a pan.
   • Heat to 350°F.
3. Fry
   • Drop falafel into oil.
   • Cook about 2 minutes per side.

Indicators / doneness

• Cook until falafel has a puffy/solid look. (Subtitles link “puffy pita” to pitas/pocket, but falafel itself is described as frying into balls.)

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Whole-wheat homemade pita bread (ingredients + method)

Ingredients (quantities as stated)

• Water: 1 1/3 cups
• Active dry yeast: 2 1/2 teaspoons
• Sugar: 1 teaspoon
• White flour: 1 1/2 cups
• Whole wheat flour: 1 1/2 cups
• Salt: 1 1/2 teaspoons

Step-by-step (timings + temperature)

1. Bloom/activate yeast mixture
   • In a glass/bowl, combine water (1 1/3 cups) + active dry yeast (2 1/2 tsp).
   • Stir to combine.
   • Add 1 teaspoon sugar to the same glass and stir.
2. Make dough (food processor with dough hook)
   • Add white flour (1 1/2 cups) and whole wheat flour (1 1/2 cups).
   • Add 1 1/2 teaspoons salt.
   • Start blending, then pour in water gradually until it combines “right on its own.”
3. Rest/proof
   • Cover dough under a warm cloth for 1 hour.
4. Shape
   • Grab about “a golf ball” of dough, plop onto flour, and shape into a circle.
5. Bake
   • Bake at 500°F for 5 minutes.
   • Use flour on dough/surface to prevent sticking.

Indicator

• Done when pitas are puffy and form a hole in the middle (“pocket”).

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Hummus (ingredients + method)

Ingredients (quantities as stated)

• Chickpeas:
  • 1 can drained
  • 1 can not drained (some liquid remains)
• Cumin: 1 teaspoon
• Paprika: 1/2 teaspoon
• Sesame seeds: 4 tablespoons
• Minced garlic: 2 tablespoons
• Lemon juice: 2 tablespoons
• Basil: 1 big teaspoon
• Sun-dried tomatoes: 1/2 cup
• Salt: to taste (video adds 1 teaspoon)
• Smoked paprika: drizzle on top (garnish)
• Chili powder: sprinkle (garnish)
• Sesame seeds: sprinkle (garnish)

Step-by-step

1. Blend base
   • Add 1 drained + 1 not drained can of chickpeas.
   • Add cumin, paprika, sesame seeds, minced garlic, lemon juice, basil, sun-dried tomatoes.
   • Blend.
2. Taste and season
   • Add salt to taste (video adds 1 teaspoon).
3. Finish/garnish (extra fancy)
   • Drizzle smoked paprika over the top.
   • Add chili powder and sesame seeds.

Note (mistake mentioned)

• Presenter accidentally spills/“messed up” while adding chickpeas and had to refilm (no effect on the recipe—process note only).

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Yogurt sauce (ingredients + method)

Ingredients (quantities as stated)

• Yogurt: 1 cup
  • Substitution: vegan coconut yogurt used; any yogurt works
• Lemon: juice of 1 lemon = 1 tablespoon (as stated)
• Cumin: 1/2 teaspoon
• Garlic: 3 cloves (also says they “eyeball it”)
• Salt: 1/2 teaspoon
• Pepper: 1/4 teaspoon
• Fresh mint + fresh parsley: 2 tablespoons, chopped very well

Step-by-step

1. Mix base
   • Stir together yogurt, lemon juice (1 tbsp), cumin, garlic, salt, pepper.
2. Add herbs
   • Chop mint + parsley very well.
   • Add 2 tablespoons and stir.

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Assembly / serving suggestions (plating steps)

1. Slice/break open the puffy pita pocket (“little pocket”).
2. Spoon in hummus.
3. Add falafel balls (subtitles suggest cut them in half).
4. Add vegetables:
   • lettuce
   • carrots
   • tomato
   • onion (thin layer/chunks as shown)
5. Drizzle/add yogurt sauce on top.
6. Eat/serve (video ends after taking a bite).

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Equipment referenced / preparation cues

• Food processor (for falafel and pita dough; pita uses dough hook)
• Knife (for onion and herbs)
• Bowl (to hold falafel mixture for refrigeration; to mix/hold components)
• Oven (for baking pita)
• Pan/fryer with vegetable oil
• Instant/temperature tool (“gun”) to measure oil temp
• Warm cloth for pita dough resting
• Flour for shaping pita and for hands during falafel shaping

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Variations / substitutions mentioned

• Chickpeas: “regular old” chickpeas/garbanzo beans (naming flexibility); hummus uses one drained + one not drained can.
• Yogurt sauce: vegan coconut yogurt; any yogurt works.
• Salt: to taste (hummus explicitly adds 1 teaspoon after tasting).
• Salt/pepper types: doesn’t need to be sea salt; black pepper can be regular.