Homemade Falafel Pitas
with yoghurt sauce and salad
Gorgeous golden herby falafels, crisp salad and a creamy cooling yoghurt sauce combine in this multifaceted dish to create the perfect blend of flavours and textures.
Tags:
Egg Free
•Veggie
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Total Time50 minutes
Cooking Time45 minutes
DifficultyMedium
Ingredients
Serving amount
1 pack(s)
Chickpeas
1 unit(s)
Onion
2 unit(s)
Garlic
1 unit(s)
Lemon
1 sachet(s)
Ground Cumin
75 grams
Yoghurt
(Contains Milk)
1 unit(s)
Carrot
4 unit(s)
Pita Bread
(Contains Wheat)
10 grams
Parsley
80 grams
Salad Leaves
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Flour
Nutrition Values
Energy (kcal)662 kcal
Energy (kJ)2769 kJ
Fat8.05 g
of which saturates2.26 g
Carbohydrate107.31 g
of which sugars16.64 g
Dietary Fiber11.31 g
Protein29.05 g
Cholesterol0 mg
Salt0.83 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Potato Masher
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7 (if you don't have a toaster).
- Drain through a sieve, then place the chickpeas on kitchen paper and let them dry for 5 mins.
- Peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Juice the lemon.
- Chop the parsley. Trim the carrot, then coarsely grate (no need to peel).
2
- In a salad bowl, use a potato masher or fork to mash the chickpeas.
- Mix in the onion, half the garlic, half the cumin and half the parsley.
- Add 2 tbsp flour and 1 tbsp water (double both for 4p). The mixture should be a bit wet and sticky. Add another splash of water if necessary.
- Season with 1 tsp salt and pepper (double both for 4p). Mix together well.
- Place in the fridge until cooled.
3
- In a bowl, combine the yoghurt, remaining garlic, and remaining parsley.
- Add lemon juice, salt and pepper—all to taste. Keep fresh until ready to serve.
- Make your salad dressing by mixing 1 tbsp oil (double for 4p) with the remaining cumin and lemon juice, salt and pepper—all to taste.
- Toss the grated carrot in the dressing.
4
- Bake the pitas on a baking tray for 4-6 mins (or toast them in the toaster).
5
- Use your hands to form small round balls from the falafel mixture.
- Press the balls tightly together and then flatten like a burger patty.
- Heat a drizzle of oil in a medium pan over medium-high heat.
- When the oil is hot, cook the falafels for 3-4 mins on each side or until golden brown.
TIP: Wet your hands when rolling the balls to prevent them from sticking!
6
- Gently toss the salad leaves and marinated carrot together.
- Pop the falafels into the pita with some of the salad and yoghurt.
- Serve the remaining fillings on the side.
