Falafellah

I was taking out ingredients to make dinner for the night, as well as starting to prep my challah for shabbas, and had another mashup challah idea. {Was about to make Trader Joe’s falafels to be served with hummus, tahini, Israeli salad, and pickles.}

What you will need:

Challah dough {recipe here}

Trader Joe’s falafel mix, or any falafel recipe or store bought

Tahini

Pickles

Egg for egg wash

Zaatar seasoning

Directions: 

Prepare challah dough according to directions. 

While the challah dough is rising, prepare and bake your falafel balls according to package instructions. I baked mine for a little less time {and smaller} than the box says since it will be going back in the oven again and you don’t want your falafel too dry.

While the falafel is in the oven, cut up your pickles and set them out on a paper towel to remove any excess pickle juice. 

Preheat the oven to 350°F. 

Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.

Gently flatten each log so that it is about 2 inches wide. Schmear a thin layer of tahini, but leave a border so it’s easy to seal up after, and top with falafel and pickles. Pinch the edges to seal, and then braid the logs. 

Place the challah in a greased loaf pan and let the challah rise 30 minutes. Then brush with egg wash and sprinkle with zaatar seasoning. 

Bake for 40-50 minutes, until the top is golden brown and the challah is cooked through.

Enjoy!