Who doesn’t love pitta and falafel? We’ve stuffed our new turmeric pitta breads with homemade falafel, a refreshing tabbouleh salad and a mint yogurt dressing. The falafels are made with chickpeas which are a good source of protein and fibre, as well as folate, manganese and vitamin B6. It makes the perfect midweek dinner and you can take any leftovers for lunch the next day.
Methods
1. Preheat the oven to 200C/180C fan.
2. Add the couscous to a medium sized bowl and pour in just enough boiling water to cover the couscous, then cover the bowl with cling film and leave it to rehydrate for 10 minutes.
3. To make the falafel, add all of the ingredients to a food processor and blitz until a rough paste forms, scraping down the sides midway. Roll the mix into balls and place on a greased or lined baking tray, then bake in the oven for 25 minutes, turning half way through.
4. While the falafels bake, prepare the tabbouleh salad. Add the rehydrated couscous to a mixing bowl, along with the rest of the ingredients, and give it a good stir.
5. To make the mint yogurt, add the yogurt to a small bowl and stir in the rest of the ingredients.
6. To assemble the pitta, toast the pitta and cut in half. Fill each pitta with 2 or 3 falafel, 2 tablespoons of tabbouleh and 1 tablespoon of mint yogurt. The falafel can be served hot or cold and the ingredients will keep in the fridge for a few days.
Recipe Info
Serves 2-3
Prep time: 10 mins
Cook time: 25 mins
Ingredients
For the Falafel:
1 x 400g tin of chickpeas, drained
1 small onion, peeled and roughly chopped
1 small clove of garlic, crushed and roughly chopped
1 tsp. cumin
1 tsp. coriander
1 handful of parsley, roughly chopped
2 tbsp. wholemeal flour
30g breadcrumbs
1 tbsp. extra virgin olive oil
Pinch of salt and pepper
For the Tabbouleh Salad:
60g wholemeal couscous or cracked bulgur wheat
3 large handfuls of parsley, finely chopped
2 large handfuls of mint, finely chopped
220g cherry tomatoes, finely chopped
3 spring onions, outer layer and ends removed, and thinly sliced
Juice of 1 lemon
2-3 tbsp. extra virgin olive oil
Pinch of salt and pepper
For the Mint Yogurt:
180g Greek or natural yogurt
Large handful of mint leaves, finely chopped
1 clove of garlic, grated
Juice of half a lemon
Pinch of salt and pepper
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