Name: Falafel B’ajin (Vegetarian Lahmajun)
Yield: Makes 10 flatbreads
Cuisine: Egyptian
Ingredients: 2 tablespoons milk powder; Tahini Sauce; 1 tablespoon active dry yeast; Chopped Vegetable Salad; 3 cups (420 grams) unbleached all-purpose flour, sifted; Olive oil, for brushing and drizzling; 1 cup (140 grams) Falafel Hakosem mixture; 1 to 1¼ cups (240 to 300 milliliters) warm water; 1 teaspoon salt; ⅓ cup (80 milliliters) olive oil

Preparation info

Makes
10
flatbreads

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

This is a vegetarian version of the beloved lahmajun, a yeasted flatbread topped with spiced ground beef or lamb. Crumbly falafel batter, which takes the place of the meat, is spread over the dough and baked in the oven until brown and crispy.

Ingredients

3 cups (420 grams) unbleached all-purpose flour, sifted
1 tablespoon active dry yeast

Africa
Asia
Israel
Syria
Egypt
Main course
Mediterranean
Vegetarian

Method

Place the flour, yeast, milk powder, salt, and oil in the bowl of a stand mixer fitted with the dough hook attachment. Mix for about 3 minutes, until the oil has been absorbed into the flour.
Gradually add 1 cup of water and knead the dough until smooth, about 7 minute

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