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Homemade Falafel Pitas
Homemade Falafel Pitas

Homemade Falafel Pitas

with Hummus and Herby Yoghurt

If you haven’t tried making your own falafel from scratch, you may be scratching your head about how to do it. Good thing our recipe developer Erica has tips galore to help you form this fabulous dough yourself. Yum!

Tags:
High Fiber
Under 30 Minutes
Veggie
Allergens:
Gluten
Wheat
Milk
Sesame

The quantities provided above are averages only.

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 tin

chickpeas

1 bunch

parsley

½ bunch

coriander

2 clove

garlic

1

cucumber

1 tub

Greek-style yoghurt

(Contains: Milk;)

4

pita pockets

(Contains: Gluten;)

1 tub

hummus

(Contains: Sesame; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 bag

mixed salad leaves

Not included in your delivery

1 pinch

salt

1 tsp

baking powder

2 tbs

plain flour

(Contains: Gluten, Wheat;)

¼ cup

olive oil

Nutritional Values

per serving
Calories3210 kcal
Fat32.6 g
of which saturates6.1 g
Carbohydrate84.7 g
of which sugars9 g
Protein24.8 g
Sodium626 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Grater
Knife
Sieve
Large Bowl
Potato Masher
Bowl
Pan
Paper Towel
Plate

Cooking Steps

Get prepped
1

Drain and rinse the chickpeas. Finely chop the parsley and coriander leaves. Peel and crush the garlic. Finely grate the cucumber and squeeze excess moisture out with your hands.

Make the falafel mixture
2

Add the chickpeas to a large bowl and mash until smooth using a potato masher or a fork. Add half the parsley, half the coriander, half the garlic, salt, baking powder and plain flour. Season with black pepper and mix well. Form into one large ball and leave to rest in the freezer whilst you make the herby yoghurt. TIP: Chilling the mixture before cooking helps it to set and will aid you in creating perfectly found and tight falafels!

Make the yoghurt mix
3

In a medium bowl, combine the cucumber, Greek yoghurt and the remaining garlic, parsley and coriander. Season with salt and pepper and mix well.

Roll the falafel
4

Remove the falafel dough from the freezer and roll the mixture into tight balls. You should get approx 4 per person.

Fry the falafel
5

Heat the olive oil in a medium frying pan over a medium-high heat. Add the falafels and fry for 2-3 minutes, gently turning until golden all over. Set aside on a plate lined with paper towel. Meanwhile, sprinkle a dash of water over the pita pockets and heat in the microwave for 10 seconds to warm through.

Assemble the pitas
6

To serve, dollop some of the hummus and herby yoghurt onto the pitas. Top with the mixed salad leaves and falafels. Season with salt if you like

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