Falafel Pita Pockets
with Beetroot, Pomegranate & Walnut Dip
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
roma tomato
½ bunch
parsley
1 bunch
mint
1 packet
falafels
(Contains: Sesame, Soy;)
1 tub
Greek-style yoghurt
(Contains: Milk;)
1 tub
Beetroot & Walnut Relish
(Contains: Tree Nuts; May be present: Eggs.)
1 head
Gem Lettuce
4
pita pockets
(Contains: Gluten;)
Not included in your delivery
2 tsp
olive oil
Utensils
Cooking Steps
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.
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.
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.
Meanwhile, in a small bowl combine the Greek yoghurt and remaining mint.
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.
