Falafel Pitas
Falafel are spicy chickpea cakes. They are a popular street food all over the Middle East. Served in pita bread pockets with a colourful crunchy salad, they are deliciously healthy as well as fun to eat.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 398ml cans chickpeas drained and rinsed
- 2 garlic cloves crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 green chili pepper deseeded and finely chopped
- 2 tbsp cilantro chopped
- 1 small egg beaten
- 2 tbsp all-purpose flour
- 2 tbsp canola oil
- 4 whole-wheat pita breads
- 1/2 lemon juiced
- 1/3 cup hummus
- Salad
- 3 1/2 oz red cabbage finely shredded
- 1 carrot peeled and coarsely grated
- 1/3 English cucumber cut into matchsticks
- 1 small red onion thinly sliced
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- To make the falafel, put the chickpeas in a blender or food processor and process until smooth. Add the garlic, cumin and ground coriander and process again until well mixed. Add the chili pepper, cilantro, egg and 1 tablespoon of the flour and process again briefly. Season to taste. Transfer to a bowl and chill for about 30 minutes to firm the mixture.
- Meanwhile, to prepare the salad, put the cabbage, carrot, cucumber and onion in a bowl and mix together.
- Lightly flour your hands with the remaining flour and shape the chickpea mixture into eight patties. Heat the oil in a frying pan and fry the patties, in batches if necessary, for about 3 minutes on each side until crisp and golden. Drain well on paper towel.
- Meanwhile, warm the pita breads in a toaster or under the grill and stir the lemon juice into the hummus to thin it slightly. Cut a slit lengthwise in the side of each bread to form a pocket. Spread 1 tablespoon of hummus inside each pocket, then stuff in two falafel with some salad. Serve immediately.
Recipe Notes
Per serving: 21 g protein, 17.5 g fat of which 3 g saturates, 67 g carbohydrate, 19 grams fibre, 547 Calories
