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
  •  
    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

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