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FLATBREAD WITH MARINATED CHICKEN AND FALAFELS

FLATBREAD WITH MARINATED CHICKEN AND FALAFELS

  • 500 ml selfraising flour
  • 1 cup Greek yoghurt
  • ¼ teaspoon of salt
  • 3 chicken breasts, cut into strips, marinade in soya sauce, honey and ginger
  • 1 tin chickpeas with water
  • ½ cup chili bite mix
  • oil for frying
  • Tahini mayonnaise to taste

Mix first 3 ingredients for the bread, if it’s to dry add a little more yoghurt, if too wet, add flour, you can’t mess it up, then knead until smooth, allow to rest, roll into a log.
Divide into 10 balls, roll each ball out on well floured surface, then cook in hot dry pan, about 2 minutes per side, when bubbles appear, turn over, stack on a plate.

Fry the marinated chicken in a little olive oil.

Falafel, I cheat, usually uncooked chickpeas, ground, spiced, and fried.
I used a tin of chickpeas, drain, but keep aquafaba(water) , process to course chunky bits, like breadcrumbs, add chili bite mix, add a little of the liquid and mix. Drop into deep oil with a spoon, fry in batches.

Tahini mayonnaise, make or use Cross and Blackwell, mayonnaise, with 2 big spoons full of tahini.
Build your own flatbread with a mixture of salads, chicken and falafels.

Note’s:
The flatbreads are delicious the next day, with cheese, tomato, on half, the fold over and toast on panini toaster or in a pan. Or with Nutella (that’s my favourite)
The liquid from chickpeas or butterbeans is called aquafaber, keep it, it can be beaten like egg white, add castor sugar and a pinch of crème of tartar and you can make vegan meringues.

Recipe and photo: Felicity Lotter

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