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.

 

 

falafel