Falafel Pita Pockets with Feta Salad and Hummonnaise

Falafel Pita Pockets with Feta Salad and Hummonnaise

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, May 14, 2017.

A quick and delicious Friday night meal.


Ingredients

FALAFEL PITA POCKETS

  • 1 tub basil and lime falafel mix
  • 1 carrot, grated
  • 8 mini wholemeal pita breads

FETA SALAD

  • 2 teaspoons vinegar (e.g. red wine, white wine)
  • 1 teaspoon olive oil
  • ½ telegraph cucumber
  • 1 tomato
  • 1 carrot
  • 50g feta cheese

HUMMONNAISE

  • 50g hummus
  • 2 tablespoons mayonnaise

Steps

  1. oven to 180°C. Line an oven tray with baking paper.
  2. In a medium bowl, mix together falafel mixture and first carrot until well combined.
  3. Heat a good drizzle of oil in a large fry-pan on medium heat. Use a tablespoon measure to scoop out falafel mixture and dollop straight into the pan. Use the back of a spoon or spatula to lightly flatten patties.
  4. Cook patties, in batches, for 2-3 minutes each side, until golden and cooked through. Add more oil as needed. Set patties aside on a paper towel. While falafel patties cook, cut each pita bread in half to form two semi circles, place on prepared tray and warm in oven for 4 minutes.
  5. In a medium bowl, mix together vinegar and oil. Dice cucumber and tomato 1cm; peel and grate second carrot; crumble feta. Add all to bowl with dressing, season to taste and toss to combine.
  6. In a small bowl mix hummus and mayonnaise together.
  7. place everything in the middle for everyone to help themselves. Place a falafel patty inside a pita pocket half with a small handful of feta salad and a dollop of hummonnaise. Serve any extra salad and falafel on the side.

Nutritional Information

Energy 2489 kj
595 kcal
Protein 17.1g
Carbohydrate 57.6g
Fat 31.7g