Falafel in pitta

Get protection for your cells, skin, bowels, bones and DNA with this kebab style dish

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Falafel in pitta recipe

Serves:

4

Preparation:

10 Mins

Cooking:

10 Mins

High FODMAP:

Yes

Allergens:

Sesame seeds, Gluten, Sulphur dioxide

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What are the health benefits of Falafel in pitta?

Get protection for your cells, skin, bowels, bones and DNA with this kebab style dish

Ingredients

Method

Ingredients

400g can chickpeas, rinsed and drained

6g/1 tsp ground coriander

150g cucumber, chopped or sliced

6g/1 tsp ground cumin

1 clove garlic, chopped

3g/ ½ tsp harissa paste or chilli powder

4 big tbsp hummus, pre prepared

100g/1 small onion, finely chopped

100g /1 small onion sliced, to serve

10g/handful of flat-leaf parsley or curly parsley

Salt and pepper to taste

30ml/2 tbsp sunflower oil

180g/2 medium tomatoes, chopped or sliced

24g/2 tbsp plain flour

4 wholemeal pitta breads, toasted

More about these ingredients

Method

1) Drain the chick peas and add to a food processor along with the chopped onion,parsley, garlic, flour spices and salt.

2) Blitz until fairly smooth, then shape into eight small round patties with your hands.

3) Heat the oil in a frying pan and fry the falafels for approximately 6 minutes, turning all the time until lightly golden.

4) To serve cut the pittas open and smear with the hummus then add the tomato, cucumber, sliced onion and 2 falafels to each pitta.