Falafel Stuffed Pittas with Chopped Salad Recipe | Abel & Cole

Falafel Stuffed Pittas with Chopped Salad

Cooking time
Serves2 people
Vegetarians
Falafel Stuffed Pittas with Chopped Salad

You know the saying: for a fast lunch that's full of flavour, reach for a falafel. These warm sandwiches are made with toasted pitta breads stuffed with sesame & mint falafels, a crunchy chopped salad and a spoonful of creamy yogurt. Quick, tasty and delicious.

Ingredients

  • 8 falafels
  • 1/2 red onion
  • 1/2 cucumber
  • 1 vine tomato
  • 3 gherkins
  • A handful of mint, leaves only
  • 1 lemon
  • Sea salt
  • Freshly ground pepper
  • 2 pitta breads
  • 2 tbsp 0% fat yogurt

Prep: 15 mins | Cook: 8 mins

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Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Arrange the falafels on a baking tray and slide them into an oven. Bake for 8 mins, till warmed through and golden.
2. Meanwhile, peel and thinly slice half a red onion. Tip the onion into a bowl. Dice half a cucumber and 1 vine tomato. Thinly slice the gherkins. Add the cucumber, tomato and gherkins to the onion. Tear in the mint leaves and squeeze in a little lemon juice. Sprinkle with a pinch of salt and pepper and toss the salad together. Taste and add more salt, pepper or lemon juice if you think it needs it.
3. Lightly toast the pitta breads. Slice them in half and open them up. Squash some of the cooked falafels into the bottoms of each piece of pitta, then top with the salad. Dollop a spoonful of yogurt on top and serve straight away.
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