for 4 portions

Pita bread

500 g	gluten-free flour, Schär bread mix B
1 tbsp	ground psyllium
1 tsp	salt
¾ cube	yeast (approx. 30 g), crumbled
3 tbsp	olive oil
3 ½ dl	water
1 tbsp	olive oil

Falafel burgers

2 tin	chickpeas (approx. 400 g each), rinsed and drained
6 tbsp	medium-fine polenta (4 min.)
1	spring onion incl. green part, finely chopped
2	garlic cloves, squeezed
2 tbsp	olive oil
½ tsp	ground cumin
¾ tsp	salt

Dressing

200 g	lactose-free crème fraîche
2 tbsp	coriander, finely chopped
1 tbsp	olive oil
½ tsp	salt
a little	pepper
1 bunch	radish, cut into strips

How it's done

Pita bread

Put the flour in a bowl and mix with all the other ingredients up to and including the yeast, add the oil and water, mix and knead to form a soft, smooth dough. Divide the dough into 8 portions. On a lightly floured surface, roll out the dough into circles (each approx. 15 cm in diameter). Place on two baking trays lined with baking paper, cover and leave to rise for approx. 1 hr. Brush both sides of the bread with oil.

Bake for approx. 12 mins. in a (convection) oven preheated to 200°C. Remove from the oven, place a kitchen towel immediately over the top, leave to cool.

Falafel burgers

Blitz the chickpeas in batches. Mix the polenta with all the other ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass. Shape the mixture into 24 patties. Heat up the griddle then cook the falafel burgers in batches for approx. 2 mins. on each side.

Dressing

Mix the crème fraîche with all the other ingredients up to and including the pepper. Grill the pita breads on the hot griddle for approx. 1 min. on each side, if so desired. Cut open the pitas, fill with the falafel burgers, radish and dressing.

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