Falafel in a Pita with Cricket Powder
Thanks so much to Brian for this great recipe! Everyone loves a good falafel, especially one that is packed with nutrients like this version made with cricket powder (cricket flour). According to Brian, the powder really had little effect on the recipes in terms of texture. The flavours of the pita are slightly earthier but no more so than a whole wheat pita would be and in the falafel the naturally strong flavours tend to take centre stage so you don’t really notice it.
Follow Brian for more excellent recipes:
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Ingredients
Sourdough Cricket Pita
2 cups sourdough starter
1 cup water
1 Tsp salt
1 Tbsp oil
4 cups all purpose flour
3 tbsp (30 g) cricket powder
Cricket Falafel
2 Tbsp chopped cilantro
2 Tbsp chopped parsley
4 Tbsp flour
3 Tbsp (30 g) cricket powder
1 tsp baking powder
1/2 cup chopped red onion
1 tsp cumin
1 can chickpeas
1 tsp salt
1 tsp cayenne
Directions
Cricket Pita
Mix all the ingredients together and knead until smooth and satiny. Allow to rise for 6 hours then punch down and divide in 8. Roll out to 1/4 inch thick rounds and allow to rise for another 30 min. Preheat the oven to 500f with a baking tray inside. Carefully transfer the pitas to the tray and bake for 6.5 min or until puffed up and golden. Then cool on a rack.
Cricket Falafel
Pulse all the ingredients together until grainy then chill covered for several hours. Shape into balls and fry off in vegetable oil until golden.
Place the falafel in a pita and garnish as you prefer.