Falafel Pita Pockets with Feta Salad and Hummonaise
Ready in 30 minutes
• Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 20, 2019.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 20, 2019.
Ingredients
Falafel Pita Pockets
- 1 carrot
- 2 packs basil falafel mix
- 10 mini wholemeal pita breads
Feta Salad
- ½ telegraph cucumber
- 2 tomatoes
- 1 carrot
- 100g feta cheese
Hummonaise
- ½ pack hummus
- 1 Tbsp mayonnaise
To Serve
- ½ lettuce
Steps
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Prep falafel Preheat oven to 180°C. Grate first measure of carrot and combine in a bowl with falafel mix. Heat a drizzle of oil in a fry-pan on medium heat. Use a tablespoon measure to scoop out falafel mixture and dollop straight into the pan. Lightly flatten into patties. Have
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Cook falafel Cook patties in batches, for about 3 minutes each side, until golden and cooked through. Add more oil as needed. Set patties aside on a paper towel. Make
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Warm pitas Cut each pita bread in half to form two semi-circles. Place on a lined oven tray and warm in oven for about 4 minutes.
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Make salad Dice cucumber and tomato 1cm; grate second measure of carrot; crumble feta cheese. Toss in a bowl with a drizzle of olive oil and vinegar. Season.
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Make hummonaise Combine hummus and mayonnaise in a bowl. Shred lettuce.
Nutritional Information
Energy |
2789 kj 667 kcal |
---|---|
Protein | 20.6g |
Carbohydrate | 64.5g |
Fat | 34.5g |