Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Peel the garlic. Roughly chop the springonions and garlic. Pick the coriander and parsley. Drain the chickpeas. Peel and finely slice the redonion. Add to a small bowl with the vinegar and sugar. Set aside. This is your pickledonion.
Add the chickpeas, garlic, coriandercuminpowder, springonions, oats, stockcube, nutritionalyeast, parsley, coriander, oliveoil and a pinch of cayenne(spicy!) to a food processor. Blitz until you are left with a crumbly dough.
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 oliveoil 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!
Meanwhile, chop the babygemlettuce. Quarter the cherrytomatoes. Chop the cucumbers. Halve the lemon. In a bowl, combine the tahini, garlicpowder and 2/3/3 tbsp of lemon juice with a splash of water to loosen. Season with salt and pepper.
5 Warm pittas
Toast the pittabread in the hot oven until warmed through. Slice the pittabreads in half and open into pockets.
Load the pockets with the falafel, tahinidressing, babygem, cherrytomatoes, cucumber and pickledonion. Finish with a drizzle of the pomegranatemolasses.