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
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)
2 unit(s)
Carrot
4 unit(s)
Pita Bread
(Contains Wheat)
10 grams
Parsley
10 grams
Coriander
80 grams
Salad Leaves
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Flour
Nutrition Values
Energy (kJ)2911 kJ
Energy (kcal)696 kcal
Fat8.2 g
of which saturates2.3 g
Carbohydrate115.5 g
of which sugars20.4 g
Dietary Fiber11.3 g
Protein29.9 g
Cholesterol0 mg
Salt0.89 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
•Immersion blender
•Grater
•Baking Sheet with Baking Paper
Instructions
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.
- Meanwhile, slice the onion and press or mince the garlic.
- Chop the parsley and coriander. Trim the carrot, then coarsely grate (no need to peel).
2
- In a salad bowl, mix the chickpeas, the onion and two-thirds of the garlic with a blender until you have a homogeneous mixture.
- Add half the cumin, 4 tbsp flour (double for 4p) and two-thirds of the parsley and coriander.
- Add 1 tsp salt and pepper (double both for 4p), then mix again.
- Place in the fridge until cooled.
TIP: You can also mash the chickpeas with a potato masher.
3
- In a bowl, combine the yoghurt, remaining garlic, parsley and coriander.
- 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
- Take the dough out of the fridge and form small round balls with your hands.
- Place kitchen paper on a plate to put the falafels on after cooking.
- Heat a good glug of oil in a medium pan over medium-high heat.
- When the oil is hot, cook the falafels in it for 3-4 mins on each side or until golden brown.
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.
