Pita with Falafel

Method

1. Prepare the pita dough: mix flour, crumbled fresh yeast, water, and salt in a bowl. Knead until the dough cleans the sides. Give a couple of folds, place in a covered bowl, and let rise until doubled (about 2.5 hours).
2. Divide the risen dough into 6 portions (about 130g each). Shape into balls, place on a floured tray, cover, and let rise for at least 1 hour.
3. Preheat oven to 250°C with a pizza stone or baking sheet inside. Roll out each ball into a flat disc. Bake for 10 minutes until puffed and golden.
4. Meanwhile, prepare the falafel: soak dried chickpeas in water for 12 hours or overnight. Drain and dry thoroughly (optional: dry in a 100°C oven for 10 minutes).
5. In a food processor, combine chickpeas, onion, garlic, salt, pepper, and cumin. Pulse until a coarse paste forms. Transfer to a bowl, add chopped parsley, and mix well. Press into a dish, cover with plastic wrap, and refrigerate for at least 1 hour.
6. Heat oil to 170°C. Shape falafel into small balls or patties and fry until deep golden brown. Drain on paper towels.
7. Assemble pitas: cut each pita in half, open the pocket, and fill with sliced tomatoes, shredded cabbage, falafel, and a spoonful of yogurt. Serve immediately.