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Falafel Pita Pockets

Falafel Pita Pockets

with Beetroot, Pomegranate & Walnut Dip

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Woohoo! Kebab night! Don’t worry – we’re keeping it healthy with this tasty falafel wrap. If you haven’t tried this beetroot, pomegranate & walnut dip before, get ready. It really is out of this world!

Allergens:SesameSoyMilkTree NutsGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

roma tomato

½ bunch

parsley

1 bunch

mint

1 packet

falafels

(ContainsSesame, Soy)

1 tub

Greek-style yoghurt

(ContainsMilk)

1 tub

beetroot & walnut relish

(ContainsTree NutsMay be present Egg)

1 head

gem lettuce

4

pita pockets

(ContainsGluten)

Not included in your delivery

2 tsp

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3380 kJ
Fat14.7 g
of which saturates3.4 g
Carbohydrate133 g
of which sugars15.8 g
Dietary Fibre0 g
Protein27.6 g
Cholesterol0 mg
Sodium986 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Bowl
Baking Tray
Baking Paper
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, dice the roma tomato, and finely chop the parsley and mint. Finely slice the gem lettuce.

2

Combine the tomato, parsley and half of the mint in a medium bowl. Drizzle with olive oil. Season with salt and pepper and then toss to combine. Set aside.

3

Place the falafel on a lined oven tray. Wrap the pita pockets in a foil pouch and place on tray next to the falafel. Cook in the oven for 8 minutes or until warmed through.

4

Meanwhile, in a small bowl combine the Greek yoghurt and remaining mint.

5

To serve, halve the pita pockets and fill with tomato and herb salad, falafel, Beetroot, Pomegranate & Walnut dip, gem lettuce and a dollop of minted yoghurt.