Homemade Baked Falafel Pittas

with Tahini Dressing
What could be better than homemade falafel?
157 Reviews
Cals 1137 · Prot 41 · Carbs 199 · Fat 19
Vegan
Try Hello Chef Now
30 min
Homemade Baked Falafel Pittas with Tahini Dressing
What could be better than homemade falafel?
157 Reviews
Cals 1137 · Prot 41 · Carbs 199 · Fat 19
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Falafel
Garlic cloves
2 Piece
Spring onion
40 Grams
Fresh coriander
15 Grams
Fresh parsley
15 Grams
Chickpeas
260 Grams
Coriander cumin powder
4 Grams
Oats 11*
40 Grams
Vegetable stock cube
0.5 Piece
Nutritional yeast
4 Grams
Olive oil
2 Tbsp
Cayenne powder
2 Grams
Bread and toppings
Baby gem lettuce
2 Piece
Cherry tomatoes
150 Grams
Cucumber
1 Piece
Lemon
1 Piece
Tahini 3*
40 Grams
Garlic powder
2 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Pitta bread 10*
4 Piece
Pomegranate molasses
20 Grams
Pickled onion
Red onion
1 Piece
Red vinegar
15 ML
Brown sugar
5 Grams

Allergens

*11 Gluten, *3 Sesame Seeds, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 200°C/180°C fan. Peel the garlic. Roughly chop the spring onions and garlic. Pick the coriander and parsley. Drain the chickpeas. Peel and finely slice the red onion. Add to a small bowl with the vinegar and sugar. Set aside. This is your pickled onion.
Blend

2 Blend

Add the chickpeas, garlic, coriander cumin powder, spring onions, oatsstock cube, nutritional yeast, parsley, coriander, olive oil and a pinch of cayenne (spicy!) to a food processor. Blitz until you are left with a crumbly dough. 
Bake

3 Bake

With wet hands, shape the dough into 12/24/24 balls, squeezing them so they stick together. Add them to a lined baking tray. Drizzle with olive oil and bake for 15-20 min or until golden.
Tip! Fry the falafel in a pan over a medium-high heat for 6 min or until crispy and golden brown!
Prep

4 Prep

Meanwhile, chop the baby gem lettuce. Quarter the cherry tomatoes. Chop the cucumbers. Halve the lemon. In a bowl, combine the tahini, garlic powder and 2/3/3 tbsp of lemon juice with a splash of water to loosen. Season with salt and pepper
Warm pittas

5 Warm pittas

Toast the pitta bread in the hot oven until warmed through. Slice the pitta breads in half and open into pockets. 
Serve

6 Serve

Load the pockets with the falafel, tahini dressingbaby gemcherry tomatoes, cucumber and pickled onion. Finish with a drizzle of the pomegranate molasses
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