Pita pocket with falafel, tahini and salad
A classic Middle Eastern falafel dish brought together with a delicious cabbage salad. This recipe was created by Western Springs junior master chef competition winner Naor Tal Alfassi Berman.
SERVES
6
TIME TO MAKE
2+ hours
MEAL TYPE
Dinner
TIME TO MAKE
2+ hours
MEAL TYPE
Dinner
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Method
Falafel
- Soak chickpeas overnight
- Lightly chop onion, garlic, coriander and parsley then place in food processor with chickpeas, pepper and cumin and blend till fine consistency.
- Place tablespoon sized balls of falafel onto a baking tray
- Spray falafel lightly with canola or olive oil cooking spray
- Bake at 210°C for approximately 10 minutes or until cooked through and lightly browned
Salad
- Toss together the red and green cabbage, grated carrot, 2 tablespoons of coriander, orange juice, olive oil, red onion, lemon juice and tomato
Tahini sauce
- Mix together the tahini paste, water, crushed garlic and 2 tablespoons of lemon juice
- You may need to add more water to get to the desired consistency
To serve
- Toast pita bread
- Fill pita bread with salad, falafel and tahini sauce
-
Falafel
-
1 cupchickpeas, dried
-
½ cupcoriander, chopped
-
½ cupparsley, chopped
-
ground pepper, pinch
-
2 tspcumin, ground
-
Salad
-
¼green cabbage, finely sliced
-
¼red cabbage, finely sliced
-
2carrot, grated
-
2 tbspcoriander, chopped
-
¼ cuporange juice
-
1 tbspextra virgin olive oil
-
¼red onion, finely diced
-
2 tbsplemon juice
-
1tomato, diced
-
Tahini sauce
-
4 tbsptahini paste
-
3 tbspwater
-
2 clovesgarlic, crushed
-
2 tbsplemon juice
Per serve
-
Energy822kJ
-
Total Fat11.8g
-
Saturated Fat2.2g
-
Total Carbohydrate11.2g
-
Sugars6.3g
-
Dietary Fibre9.6g
-
Sodium14mg
Method
Falafel
- Soak chickpeas overnight
- Lightly chop onion, garlic, coriander and parsley then place in food processor with chickpeas, pepper and cumin and blend till fine consistency.
- Place tablespoon sized balls of falafel onto a baking tray
- Spray falafel lightly with canola or olive oil cooking spray
- Bake at 210°C for approximately 10 minutes or until cooked through and lightly browned
Salad
- Toss together the red and green cabbage, grated carrot, 2 tablespoons of coriander, orange juice, olive oil, red onion, lemon juice and tomato
Tahini sauce
- Mix together the tahini paste, water, crushed garlic and 2 tablespoons of lemon juice
- You may need to add more water to get to the desired consistency
To serve
- Toast pita bread
- Fill pita bread with salad, falafel and tahini sauce
Ingredients
-
Falafel
-
1 cupchickpeas, dried
-
½ cupcoriander, chopped
-
½ cupparsley, chopped
-
ground pepper, pinch
-
2 tspcumin, ground
-
Salad
-
¼green cabbage, finely sliced
-
¼red cabbage, finely sliced
-
2carrot, grated
-
2 tbspcoriander, chopped
-
¼ cuporange juice
-
1 tbspextra virgin olive oil
-
¼red onion, finely diced
-
2 tbsplemon juice
-
1tomato, diced
-
Tahini sauce
-
4 tbsptahini paste
-
3 tbspwater
-
2 clovesgarlic, crushed
-
2 tbsplemon juice
Ingredients
-
Falafel
-
1 cupchickpeas, dried
-
½ cupcoriander, chopped
-
½ cupparsley, chopped
-
ground pepper, pinch
-
2 tspcumin, ground
-
Salad
-
¼green cabbage, finely sliced
-
¼red cabbage, finely sliced
-
2carrot, grated
-
2 tbspcoriander, chopped
-
¼ cuporange juice
-
1 tbspextra virgin olive oil
-
¼red onion, finely diced
-
2 tbsplemon juice
-
1tomato, diced
-
Tahini sauce
-
4 tbsptahini paste
-
3 tbspwater
-
2 clovesgarlic, crushed
-
2 tbsplemon juice
Nutrition Facts
Per serve
-
Energy822kJ
-
Total Fat11.8g
-
Saturated Fat2.2g
-
Total Carbohydrate11.2g
-
Sugars6.3g
-
Dietary Fibre9.6g
-
Sodium14mg
Method
Falafel
- Soak chickpeas overnight
- Lightly chop onion, garlic, coriander and parsley then place in food processor with chickpeas, pepper and cumin and blend till fine consistency.
- Place tablespoon sized balls of falafel onto a baking tray
- Spray falafel lightly with canola or olive oil cooking spray
- Bake at 210°C for approximately 10 minutes or until cooked through and lightly browned
Salad
- Toss together the red and green cabbage, grated carrot, 2 tablespoons of coriander, orange juice, olive oil, red onion, lemon juice and tomato
Tahini sauce
- Mix together the tahini paste, water, crushed garlic and 2 tablespoons of lemon juice
- You may need to add more water to get to the desired consistency
To serve
- Toast pita bread
- Fill pita bread with salad, falafel and tahini sauce