Falafel Pita Pockets with Roast Veggies and Hummus

Falafel Pita Pockets with Roast Veggies and Hummus

Ready in 35 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, June 23, 2019.

Ingredients

Veggies

  • 400g kumara
  • 1 parsnip
  • 1 pack pita spices
  • 1/2 pack baby spinach
  • 100g feta cheese
  • Sweet chilli sauce (optional)

Hummunaise

  • 1/2 pack hummus
  • 1 Tbsp GF mayonnaise

Falafels

  • 1/2 telegraph cucumber
  • 1 tomato
  • 1 pack fresh basil falafel mix
  • 1 pack pita breads

Steps

  1. Cook veggies Preheat oven to 220°C. Cut kumara into 1cm wedges and parsnip into 1cm batons. Toss on a lined tray with pita spices and a drizzle of oil. Roast for 25 minutes, until veggies are tender.
  2. Make hummunaise In a small bowl, mix together hummus and mayonnaise, set aside. Thinly slice cucumber and dice tomato 1cm, set aside.
  3. Cook falafel Heat a drizzle of oil in a non-stick fry-pan on medium heat. Use a tablespoon measure to scoop out falafel mixture and add straight into the pan. Use a spatula to slightly flatten into patties. Cook, in batches, for 2-3 minutes each side, until golden and cooked through (add more oil as needed). Set aside on a paper towel.
  4. Heat pita Cut each pita bread in half, place on a lined tray, warm in oven on rack below veggies for about 4 minutes.
  5. To finish When veggies have roasted, drizzle with vinegar and oil. Add spinach, crumble over feta and toss to combine.
  6. Serve falafel in pita pockets with cucumber, hummunaise and sweet chilli. Serve veggies on the side.

Nutritional Information

Energy 2980 kj
712 kcal
Protein 18.7g
Carbohydrate 70.6g
Fat 38.1g