Falafel Pita Pockets with Feta Salad and Hummonnaise

Steps

1. oven to 180°C. Line an oven tray with baking paper.
2. In a medium bowl, mix together falafel mixture and first carrot until well combined.
3. Heat a good drizzle of oil in a large fry-pan on medium heat. Use a tablespoon measure to scoop out falafel mixture and dollop straight into the pan. Use the back of a spoon or spatula to lightly flatten patties.
4. Cook patties, in batches, for 2-3 minutes each side, until golden and cooked through. Add more oil as needed. Set patties aside on a paper towel. While falafel patties cook, cut each pita bread in half to form two semi circles, place on prepared tray and warm in oven for 4 minutes.
5. In a medium bowl, mix together vinegar and oil. Dice cucumber and tomato 1cm; peel and grate second carrot; crumble feta. Add all to bowl with dressing, season to taste and toss to combine.
6. In a small bowl mix hummus and mayonnaise together.
7. place everything in the middle for everyone to help themselves. Place a falafel patty inside a pita pocket half with a small handful of feta salad and a dollop of hummonnaise. Serve any extra salad and falafel on the side.