Baked Falafel Pies with Tahini Sauce
Ingredients
Dough
- 3 cups flour
- 1 tablespoon fine instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons powdered milk
- 1/2 teaspoon baking powder
- 1/4 cup oil
- 1 cup warm water
Filling
- 24 small falafel patties
Sauce
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 tablespoons chopped parsley
- a small pinch of salt
Preparation
In the mixer bowl, place 2 and 4/3 cups of flour and add the yeast, sugar, salt, milk powder, and baking powder.
Attach the dough hook and run on low speed for a few seconds to mix the ingredients.
Add the oil and warm water, then run on medium speed until the dough forms and pulls away from the sides of the bowl.
Add the remaining flour if the dough is too soft and run the mixer on medium speed for 5 minutes.
Place the dough in a bowl greased with a little oil and brush the surface with oil.
Cover the bowl with plastic wrap and place in a warm location for an hour or until the dough doubles in size.
Prepare large cupcake molds.
Divide the dough into 24 balls the size of falafel patties.
On a floured surface, roll out the dough balls into disks slightly larger than the falafel patty.
Place a falafel patty in the center of each dough disk and gather the dough around it, leaving the top visible without fully covering.
Place the assembled pieces in the molds, cover with plastic wrap, and set in a warm place for 10 minutes or until doubled in size.
Position the oven rack in the middle and preheat the oven to 200°C.
Bake the falafel pies for 10 minutes or until golden brown.
Remove from the oven, drizzle with tahini sauce, and serve hot.
For the tahini sauce, in a deep plate, combine tahini, lemon juice, and water.
Mix with a hand whisk, adding more water until a smooth consistency is achieved, then add parsley and salt.
