Olive Magazine

Falafel-stuffed pittas

Published: March 25, 2015 at 4:07 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 8

Feed a crowd of veggies with homemade falafel topped with salsa and stuffed into pittas. Easier than you think and much tastier than shop-bought

  • Vegetarian
Nutrition:
NutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
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Ingredients

  • 800g chickpeas, tinned
  • 2 red onion, chopped
  • 2 garlic cloves
  • large handful parsley
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1 tsp harissa paste
  • 4 tbsp plain flour
  • to serve toasted pittas or tomato salsa or salad

Method

  • STEP 1

    Drain and then tip 2 × 400g tins chickpeas into a food processor along with 2 chopped red onions, 2 garlic cloves, a large handful of parsley, 2 tsp each of cumin and ground coriander, 1 tsp harissa paste, 4 tbsp plain flour and a large pinch of salt.

  • STEP 2

    Blend until fairly smooth, then shape into 16 patties. Heat a little oil in a non-stick pan, add the patties, then quickly fry for about 3 minutes on each side until lightly golden and cooked through.
    Serve with toasted pittas, tomato salsa and a salad.

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