Easy As Spinach Falafel & Haloumi Pita Pockets
with Mint Salad & Lemon 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
Transform your dinner into a Mediterranean-style feast with these spinach falafel & haloumi pockets. Stuffed with a crisp salad and drizzled in a zesty lemon yoghurt, they’re a fresh and filling way to end the day without spending hours in the kitchen. It’s a colourful, handheld dinner that proves you don't need a lot of time to pack in a lot of flavour.
Ingredients
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.)
1
Baby Cos Lettuce
1
Snacking Tomatoes
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Lemon
1 packet
Mint
1 packet
Parsley
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
1
Julienned Carrot
1 packet
Haloumi
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
- Set your air fryer to 200°C. Cut haloumi into 1cm-thick slices.
- Place spinach falafel in air fryer basket. Lightly coat or spray with olive oil. Bake until golden and heated through, 5-6 minutes.
- Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate and cover to keep warm.
TIP: No air fryer? Halve spinach falafel. In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, cook falafels, turning halfway, until golden brown, 4-5 minutes. Transfer to a paper towel-lined plate.
- Roughly chop baby cos lettuce.
- Halve snacking tomatoes.
- Thinly slice radish.
- In a small bowl, combine Greek-style yoghurt, half of the dukkah and a drizzle of olive oil.
- To a large bowl, add cos, snacking tomatoes, and radish. Pick mint leaves, then tear into the salad along with parsley. Combine with a drizzle of olive oil and vinegar. Season to taste.
- Microwave pita bread on a plate until warmed through, 1 minute.
- Halve pita bread and spread with garlic sauce.
- Fill with some salad, haloumi and the falafels, then drizzle with dukkah yoghurt and sprinkle over remaining dukkah.
- Divide spinach falafel & haloumi pita pockets between plates. Serve with remaining herby salad. Enjoy!
