Homemade Baked Falafel Pittas

Name: Homemade Baked Falafel Pittas with Tahini Dressing
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Garlic cloves; 40 Grams of Spring onion; 15 Grams of Fresh coriander; 15 Grams of Fresh parsley; 260 Grams of Chickpeas; 4 Grams of Coriander cumin powder; 40 Grams of Rolled oats; 4 Grams of Nutritional yeast; 2 Tbsp of Olive oil; 1 Tsp of Salt; 2 Grams of Cayenne powder; 2 Piece of Baby gem lettuce; 150 Grams of Cherry tomatoes; 1 Piece of Cucumber; 1 Piece of Lemon; 40 Grams of Tahini; 2 Grams of Garlic powder; 1 Tsp of Salt; 1 Tsp of Black pepper; 4 Piece of Pitta bread; 20 Grams of Pomegranate molasses; 1 Piece of Red onion; 15 ML of Red vinegar; 5 Grams of Brown sugar

with Tahini Dressing

What could be better than homemade falafel?

35 Reviews

Cals 971 · Prot 40 · Carbs 159 · Fat 20

Vegan

30 min

Homemade Baked Falafel Pittas with Tahini Dressing

What could be better than homemade falafel?

35 Reviews

Cals 971 · Prot 40 · Carbs 159 · Fat 20

Vegan

Ingredients

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

Rolled oats

40 Grams

Nutritional yeast

4 Grams

Olive oil

2 Tbsp

Salt

1 Tsp

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 4*5*9*10*11*

4 Piece

Pomegranate molasses

20 Grams

Pickled onion

Red onion

1 Piece

Red vinegar

15 ML

Brown sugar

5 Grams

Allergens

*3 Sesame Seeds, *4 Milk, *5 Eggs, *9 Soya, *10 Wheat, *11 Gluten

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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4061 / 971
Fats (g)	19.7
of which saturated (g)	2.9
Carbohydrates (g)	159
of which sugars (g)	19.4
Fibers (g)	24.5
Proteins (g)	39.9
Salt (g)	3.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

2 Blend

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

Tip! Make sure to season the dough well with salt.

3 Bake

With wet hands, shape the dough into 12 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!

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 tbsp of lemon juice with a splash of water to loosen. Season with salt and pepper.

5 Warm pittas

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

6 Serve

Load the pockets with the falafel, tahini dressing, baby gem, cherry tomatoes, cucumber and pickled onion. Finish with a drizzle of the pomegranate molasses.

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