By Haadiyah
Falafel Pittas
13 steps
Prep:10minCook:30min
It is widely thought that falafel were first made by native Egyptian Christians as a replacement for meat during Lent. They are often served as ‘street food’ and are a popular dish that is eaten throughout the Middle East.
Updated at: Thu, 17 Aug 2023 07:03:59 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories249.1 kcal (12%)
Total Fat6.8 g (10%)
Carbs40.1 g (15%)
Sugars1.8 g (2%)
Protein10.2 g (20%)
Sodium479.2 mg (24%)
Fiber8.3 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 200°C/180°C fan or gas mark 6.
Step 2
Lightly grease the baking tray with sunflower oil using a pastry brush.
Step 3
Using a sharp knife and chopping board, peel and finely chop the onion and garlic.
Step 4
Open the can of chickpeas, drain into a colander and rinse under the cold tap.
Step 5
Chop the parsley or coriander finely, including any soft stalks.
Step 6
Place the onion, garlic, spices, herbs and chickpeas into the mixing bowl and mash to a paste with the potato masher.
Step 7
Add the flour and the black pepper to taste (if using) to the mixing bowl. Mix well with a metal spoon.
Step 8
Shape the mixture into balls about the size of a golf ball and flatten slightly before placing on thebaking tray.
Step 9
Bake for 20 minutes, turning the falafel over with a fish slice after 10 minutes.
Step 10
Wash and shred the lettuce into 1cm wide strips. You can use a sharp knife and chopping board.
Step 11
Once the falafel are cooked, remove from the oven and place on a pan stand. Place the pitta breads onto a baking tray and heat in the oven for 2 minutes.
Step 12
Place some shredded lettuce and 3 falafel into each pitta bread.
Step 13
Drizzle with Cucumber Raita (download the recipe from our website).
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