Falafel Pitta
Gluten free / dairy free / vegetarian
Serves 2
Ingredients
- 1 Tin of chickpeas
- 1/2 red onion
- 1 tsp coriander
- 1 tsp parsley
- 1 tsp cumin
- 2 crushed garlic cloves
- 1 tbsp spelt flour
- 1 tbsp olive oil
For the salsa
- 1 tomato, diced
- 1/4 red onion
- 1 tsp coriander
For the tahini dressing
- 2 tbsp tahini
- 1.5 tbsp olive oil
- juice 1/2 lemon
- 1 crushed garlic clove
- S&P
Method
- Pre heat the oven to 200 degrees & lightly grease a baking tray.
- Drain the chickpeas and place them in a blender with the rest of the ingredients. Blitz until combined to a fairly smooth paste.
- Using around 1tbsp amount, form the mixture into a ball, coating with a little extra flour. Place on the baking tray and cook for around 20 minutes, turning once, or until golden brown.
- Meanwhile make the salsa by mixing all the ingredients together.
- Make the dressing by whisking together the ingredients, adding a little but more olive oil and lemon juice if needed.
- Once cooked serve the falafel in a pitta with salad, the salsa & drizzle over the dressing.
