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Homemade Falafel Pitas

Homemade Falafel Pitas

with Hummus and Herby Yoghurt

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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 FiberUnder 30 MinutesVeggie
Allergens:GlutenMilkSesame

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 tin

chickpeas

(May be present Gluten, Lupin, Soy)

1 bunch

parsley

½ bunch

coriander

2 clove

garlic

1

cucumber

1 tub

Greek-style yoghurt

(ContainsMilk)

4

pita pockets

(ContainsGluten)

1 tub

hummus

(ContainsSesameMay be present Gluten, Lupin, Soy, Egg, Milk, Tree Nuts)

1 bag

mixed salad leaves

Not included in your delivery

1 pinch

salt

1 tsp

baking powder

2 tbs

plain flour

(ContainsGluten)

¼ cup

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3210 kJ
Fat32.6 g
of which saturates6.1 g
Carbohydrate84.7 g
of which sugars9 g
Dietary Fibre0 g
Protein24.8 g
Cholesterol0 mg
Sodium626 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Sieve
Large Bowl
Potato Masher
Bowl
Pan
Paper Towel
Plate
Instructionsarrow up iconarrow up icon
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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.

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!

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.

4

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

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.

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