Falafel Flatbreads Recipe | Food Diaries | Zarnak Sidhwa | Bakery Items

Method:
Drain and rinse the overnight soaked chickpeas and add them to your food processor. Add the onion, parsley, coriander, green chili, garlic, cumin, salt, cardamom, black pepper, and baking soda to the food processor and pulse several times until it the texture becomes a fine grain. Then transfer the falafel mixture to a bowl and refrigerate for an hour. take the mixture out of the fridge and add the chickpea flour, water and olive oil. Mix everything together with your hands until well combined. Flatten the falafel mixture onto a lined baking sheet. Gently press down with your hands to flatten. bake at 180 degrees c for 25 minutes. let it cool for about 10 minutes. Then slice it into individual pieces. To assemble, spread hummus on the flatbread and top with sliced tomato and sliced cucumber and serve immediately. Or you can serve with labneh (thick hung curd) and cucumber salad by mixing

Method:
In a bowl add water, green cardamoms and let it soak for 4 hours or overnight. In chopper, add soaked green cardamoms and chop coarsely & set aside. Boil water with chopped green cardamoms on low flame for 12-15 minutes. Strain through a muslin cloth the cardamom mixture. In a pan add the strained cardamom water, sugar and rosewater, mix well and cook on low flame for 12-15 minutes. Add green food color and cook on low flame for 25-30 minutes or until syrup is thick & keep mixing in between. Let it cool down. Store in a clean sterilized bottle in the refrigerator, to enjoy the sherbet in 1 cup of milk or water add 2-3 tbsp of the elaichi sharbat,mix well & serve.