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Recipe

Falafel pita pockets

Apr 29, 2012 2:00pm
  • 20 mins preparation
  • 5 mins cooking
  • Serves 4
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Ingredients

Falafel pita pockets
  • 200 gram pack falafel mix
  • 1/2 cup couscous
  • 1/2 cup just-boiled water
  • 1 cup mint, roughly chopped
  • 1 cup parsley, roughly chopped
  • 2 tablespoon preserved lemon rind, finely chopped
  • 1/3 cup extra virgin olive oil
  • 2 tablespoon za'atar, plus extra, to sprinkle
  • 1 eschalot, finely sliced
  • oil, for shallow-frying
  • 4 pita bread, halved
  • 1/2 cup hummus
Sauce
  • 200 gram greek yoghurt
  • 2 tablespoon lemon juice
  • 1 tablespoon tahini
  • 1 clove garlic, crushed

Method

Falafel pita pockets
  • 1
    Prepare falafel mix following packet instructions. Set aside.
  • 2
    Place couscous in a small heatproof glass bowl. Pour water over. Cover, set aside 5 minutes. Fluff grains with fork to separate.
  • 3
    Add herbs, rind, olive oil, za'atar and eschalot to couscous. Mix well; season to taste. Roll level tablespoons of falafel mix into balls.
  • 4
    Heat oil in a large, deep frying pan on medium. Shallow fry falafels 3-4 minutes, turning halfway, until crisp and golden. Drain on paper towel.
  • 5
    To make sauce, in a bowl, combine all ingredients; season to taste.
  • 6
    Spread each pita half with hummus. Fill with couscous salad, halved falafel and sauce. Sprinkle with extra za'atar to serve.

Notes

Save even more time by using ready-made falafels and tzatziki dip instead of sauce.

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