Pittas With Falafel And Hummus
Instructions
- Blitz together all ingredients except the sesame seeds and oil in a food processor until smooth, gradually adding just enough oil through the spout to bind the mixture.
- Grease your hands with oil and roll the mixture into balls. Roll in the sesame seeds to coat and arrange on a baking sheet. Chill for 15 minutes.
- Fry the falafel in batches in very hot oil until golden. Ideally cook in an air-fryer to keep the fat content minimal.
- To serve: Slit open the pittas and spread hummus inside. Spread a little of the filling into each pitta, followed by a few falafel balls. Add a squeeze of lemon juice if desired.
- Serve with yoghurt (if using).
Information
Ingredients
Falafel
- 1 can (400g) chickpeas
- 1 cup (250ml) fresh coriander, chopped
- 1 tsp (5ml) ground cumin
- ½ red onions, finely chopped
- 2Tbs (30ml) ground almonds
- 1 cup (250g) spinach, finely chopped
- 1 cup (250ml) cake flour
- 3Tbs (45ml) water
- Oil to bind and for shallow frying
- Sesame seeds for coating
Filling
- 2 medium tomatoes chopped
- ½ cucumber, diced
- 3Tbs chopped coriander
To Serve
- 8 pitta breads
- ½ cup hummus
- Lemon wedges (optional)
- Plain yoghurt (optional)
Instructions
- Blitz together all ingredients except the sesame seeds and oil in a food processor until smooth, gradually adding just enough oil through the spout to bind the mixture.
- Grease your hands with oil and roll the mixture into balls. Roll in the sesame seeds to coat and arrange on a baking sheet. Chill for 15 minutes.
- Fry the falafel in batches in very hot oil until golden. Ideally cook in an air-fryer to keep the fat content minimal.
- To serve: Slit open the pittas and spread hummus inside. Spread a little of the filling into each pitta, followed by a few falafel balls. Add a squeeze of lemon juice if desired.
- Serve with yoghurt (if using).
Notes
- These falafels have spinach added to the traditional recipe, boosting the fibre and nutrient density.
- Minimize fat by frying in an air-fryer.
Frequently Asked Questions
Are these recipes designed for everyday, practical cooking?
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