Falafel Stuffed Pittas with Garlic & Chilli Sauce
Clock Image
Total: 35 mins
Tasting notes: Our spin on a street food classic. Warm falafels are stuffed into fluffy pitta breads with crunchy fresh salad and a punchy chilli, garlic and lemon yogurt sauce.
This recipe is a:
See this week's box.
Ingredients you'll need
  • 1 red onion
  • 1 ridged cucumber
  • 1 carrot
  • 1 vine tomato
  • 1 mini romaine lettuce
  • 12 falafels with sesame & mint
  • 1 garlic clove
  • A handful of mint, leaves only
  • 1 lemon
  • 1 tsp harissa paste
  • 150g Greek style yogurt
  • 2 white pitta
From your kitchen
  • Sea salt
  • Freshly ground pepper
You'll need
  • Baking tray
Step by step this way
  • 1.

    Warm your oven to 200C/180C/Gas 6. Peel and thinly slice the red onion. Peel the cucumber and dice it into small pieces. Peel and coarsely grate the carrot. Dice the tomato into small pieces. Give the lettuce a rinse under a cold tap if needed and shake dry. Thinly slice the lettuce leaves. Slide the chopped veg into a large bowl.

  • 2.

    Arrange the falafels onto a baking tray and slide them into a hot oven. Bake for 12-15 mins, till the falafels are warmed through.

  • 3.

    Meanwhile, peel and grate the garlic clove into a small bowl. Finely shred the mint leaves and add to the garlic. Squeeze in half of the lemon juice. Add the harissa, the yogurt and a pinch of salt and pepper and stir well together. Scoop half of the yogurt dressing into the bowl with the veg and toss to combine.

  • 4.

    Sprinkle the pitta with a little cold water on each side. Carefully place the pitta onto the oven shelf below the falafels. Warm through for 5 mins, till fluffy.

  • 5.

    Carefully open the pitta breads and add spoonfuls of dressed salad. Top with the warm falafels and serve topped with more of the garlic and chilli sauce.

This recipe is from
See this week's box