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Yeah! Home made pita and falafel is a winner. Quite a while since I've bothered though, think I maxed out my appetite for falafel in summer but it'll come back. Buy the hummus though, I've never managed to nail that and fuck de-hulling chickpeas!
Polygon-
Dehull chickpeas? No need.
Boil a tin of them with a teaspoon of bicarb of soda. If you want a milder garlic flavour add the garlic to the pan too.
The bicarb breaks down the chickpea skin so it purées smoothly. Add tahini, oil, lemon juice and salt. Add other things (cumin coriander sundried tomatoes, roasted peppers etc)!if you wish.
We also make it with adzuki beans, butter beans et al.
Another way to take some of the heat out of the garlic if you chose not to boil it with the pulses is to blend it with the lemon juice before adding the rest of the ingredients.
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What @dancing james said. No need to de-hull. I just use canned for hummus, turns out great every time.
dancing james
pascalo
No pictures but I've had quite a good run of making pita pockets. Basic yeast dough with 1/2 cup of wholemeal added. Then make dough balls, let rest, roll out pretty thin discs the width of the pan, let rest and then hot frying pan with the top side down in the pan, flip when bubbles appear, they puff up like pillows and voila, you have a pita pocket.
Super easy, no long bake and great with home made falafels, salad and garlic tahini sauce.