falafel aroma wafting...

I have been watching the YTs on falafel made in air fryers.

For a shortcut I put some dehydrated falafel mix into a ww pita dough.

I just had one from the toaster - what a way to get  falafel aromas steaming from your pita (the spices in the mix get the credit)!  You can see the yellow bits of chickpeas below.

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Spread with hummus and tabouli. Toast the pita- you'll like the contrast of crunchy pita surface  (from the malt) and the thin soft pita interior.

Here's the grain/bean composition:  Clas conditions the whole grain dough perfectly!!

448 g freshly milled ww (85.5%)

17 g " " ww malt (3.2%)

10 g dark buckwheat (subsitute with more ww or falafel mix) (1.9%)

24 gr rye (4.6%)  from clas (at 150% hydr-60 g clas: 24 gr rye, 36 gr water;  at 190% hydr - 69 clas: 24 g rye,45 g water)

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25 gr dried falafel mix (spiced w/ greens already) (4.8%)

Total dry grains and beans (falafel mix) = 524gr  (about 16 pita, each 57 gr dough ball)

Use 80% hydration for the  total dry mix above.

(Add 383g (374 g) water for 150% (190%) clas.)

1.5-2% salt

1/2 t diy

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Mix in Zoji: 0-10 min with grains, water and clas. Develop gluten.

At min 11, add yeast and salt;

At min 24, add falafel mix as an add in.

Bulk 2hr at 28-30C; Form 55 -60g dough balls and cook/puff on stove top. This dough allows you to roll even to 1/16 in and still get a puff!