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
SERVES
6
TIME TO MAKE
2+ hours
MEAL TYPE
Dinner
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
6 Serves
Falafel
1 cup
chickpeas, dried
½ cup
coriander, chopped
½ cup
parsley, chopped
ground pepper, pinch
2 tsp
cumin, ground
Salad
¼
green cabbage, finely sliced
¼
red cabbage, finely sliced
2
carrot, grated
2 tbsp
coriander, chopped
¼ cup
orange juice
1 tbsp
extra virgin olive oil
¼
red onion, finely diced
2 tbsp
lemon juice
1
tomato, diced
Tahini sauce
4 tbsp
tahini paste
3 tbsp
water
2 cloves
garlic, crushed
2 tbsp
lemon juice
Per serve
Energy
822kJ
Total Fat
11.8g
Saturated Fat
2.2g
Total Carbohydrate
11.2g
Sugars
6.3g
Dietary Fibre
9.6g
Sodium
14mg
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
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
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