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 MasterChef competition winner Naor Tal Alfassi Berman.

pita filled with homemade falafel, cabbage and tomato salad and drizzled with tahini dressing
SERVES 6
TIME TO MAKE 2+ hours
MEAL TYPE Dinner
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
  •  
    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
  • 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
  • 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