Today we present the home version of the piadina with chickpea falafel which can usually be bought and tasted in ethnic bars. In this way you will get a much lighter dish because frying will not be necessary.
You will prepare both at home wraps than falafel. All this does not take too long and the result will be really greedy. Here are all the instructions to proceed.
For the farro piadina
150 grams of spelled flour
2 tablespoons of extra virgin olive oil
1 pinch of salt
With the indicated doses you will get 4 spelled wraps. Pour the spelled flour into a large bowl, add the extra virgin olive oil and a pinch of salt. Start kneading by adding lukewarm water gradually, until you get a homogeneous and non-sticky dough, as for bread or pizza dough. In this case though no need to add yeast.
Cover with a cloth and let it rest at room temperature for 30 minutes. Then divide the dough into 4 parts and roll them out with a rolling pin maintaining a thickness of 3 or 4 millimeters. Help yourself with a lid and a knife to get the most round shapes possible. Heat a large non-stick pan without adding oil e cook the wraps for about 2 minutes per side, turning them over carefully. Transfer to a plate, let it cool and get ready to stuff.
For the quick chickpea falafel
240 gr of boiled chickpeas
4 tablespoons of breadcrumbs
1 tablespoon of extra virgin olive oil
1 pinch of fine salt
1 pinch of pepper and paprika
Chopped parsley or caraway seeds
With the indicated ingredients you will get about 6 to 8 falafel, depending on the size. Pour the chickpeas into a large bowl and work them with your hands until the mixture is soft and homogeneous. Alternatively, you can use a mixer or food processor. Combine all the ingredients for the sauce, starting with the breadcrumbs, mix and shape your croquettes, with the help of a ring or pastry rings.
You can cook the falafel in a pan with oil until golden brown, or for a lighter preparation choose oven cooking. Bake the falafel at 180 ° C for 15-20 minutes until golden brown, after having brushed the surface with a drizzle of oil. Let it cool and use the falafel to fill the wraps along with the salad, carrots and other condiments.
To fill and garnish
1 or 2 carrots per serving
Mixed salad leaves
Black peppercorns or ground
Extra virgin olive oil
Julienne the carrots and sprinkle with lemon juice. Dress the salad with extra virgin olive oil and salt. You will use a part of the salad and carrots to fill the inside of the farro piadina and the other part you will arrange as you like on the individual dishes. Complete the seasoning with paprika powder and black pepper. You can also serve with some homemade sauces, as mayonnaise, ketchup, sauce guacamole o salsa tzatziki.
(Texts and photos)
How to prepare chickpea falafel at home
How to make homemade pita bread