Roasted Beet Falafel and Whole Wheat Pita Bread

For Falafel:
2 beetroots
2 large garlic cloves
250g (2 cups) cooked chickpeas
1 handful fresh coriander leaves
1 tablespoon ground coriander
1 heaped teaspoon ground cumin
1 teaspoon salt

For Pita Bread:
1 cup lukewarm water
2 teaspoons dry yeast
1 teaspoon honey
1 1/2 cup whole wheat flour
1 1/4 cup+1 tablespoon all-purpose flour + extra if needed
1 teaspoons salt
1 tablespoon extra virgin olive oil

For Falafel:
Roughly chop beetroot and roast it in the oven for about 30 minutes.let it cool down .Add all ingredients into a food processor and blend everything.Roll into balls.Fry it in an air fryer for about 15 minutes at 200 degrees.

For Pita Bread:
In the bowl, mix the water, honey and yeast together and let it sit for about five minutes.Add the flours, salt, olive oil and mix for a couple of minutes, until it comes together.Sprinkle a little bit of flour onto your clean work surface and turn out the dough.Knead the dough for about 5 minutes, until it's smooth and elastic. adding more flour only if necessary.Make a ball and place it into an oiled bowl, cover it, and allow to rest until doubled, about an hour.Gently deflate the dough and turn it out onto a lightly floured work surface. Divide it into 9 equal pieces and shape each piece into a ball.Using a rolling pin, roll each ball into a circle.Cover the circles with plastic wrap or a clean damp cloth.Preheat the oven to 200 degrees C for 15 ,minutes.Allow the homemade whole wheat pita bread to cool and serve as desired.
Enjoy!