Lebanese Spinach Falafel & Chicken Pita
with Cos Salad & Mint Yoghurt
- Milk
- Gluten
- Wheat
- Sesame
- Eggs
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Eggs
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Get a taste of Beirut with these golden falafel and chicken pita pockets, packed with crunchy cos and a refreshing mint yoghurt. We’ve paired them with our famous fetta fries for a salty, cheesy kick that makes this veggie feast a total winner.
Ingredients
2
Sweet Potato
1 packet
Fetta Cubes
(Contains: Milk)
½
Baby Cos Lettuce
1
Cucumber
1
Tomato
1 packet
Mint
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Spinach Falafel
(May be present: Almond, Brazil nut, Cashew, Eggs, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
2
Pita Bread
(Contains: Gluten, Wheat May be present: Milk.)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk)
1 sachet
Everything Garnish
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Chicken Breast Strips
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries.
- Place on a lined oven tray. Drizzle with olive oil, sprinkle with dukkah and toss to coat. Bake until tender, 20-25 minutes.
- In the last 5 minutes of cook time, remove from oven, crumble over fetta cubes and bake until cheese is golden and slightly softened.
TIP: If your oven tray is crowded, divide between two trays.
- Meanwhile, finely shred cos lettuce.
- Slice cucumber into thin rounds. Roughly chop tomato.
- Pick and thinly slice mint leaves.
- In a small bowl, combine Greek-style yoghurt and mint. Season with salt and pepper and set aside.
- When the fries have 10 minutes remaining, set your air fryer to 200°C.
- Place spinach falafel in air fryer basket. Brush or spray with a drizzle of olive oil and bake until golden and heated through, 5-6 minutes.
- Meanwhile, season chicken breast strips with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 4-5 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
TIP: No air fryer? In a large frying pan, heat olive oil (2 tbs per person) over medium-high heat. When oil is hot, cook spinach falafel, tossing, until deep golden brown, 4-6 minutes. Transfer to a paper towel-lined plate.
- Bake pita bread directly on a wire oven rack until heated through, 2-3 minutes.
- Halve pita bread and spread with some garlic sauce.
- Halve falafel if preferred.
- Fill with some cos, tomato, cucumber, falafel and chicken. Drizzle with mint yoghurt.
- Divide spinach falafel pita pockets between plates. Serve with fetta dukkah fries and any remaining veggies. Enjoy!
