Falafel Pita Pockets with Feta Salad and Hummonaise

Falafel Pita Pockets with Feta Salad and Hummonaise

Ready in 30 minutes Serves 4
This dish most recently appeared in My Veggie for Four on Sunday, January 20, 2019.

Ingredients

Falafel Pita Pockets

  • 1 carrot
  • 2 packs fresh basil falafel mix
  • 10 mini wholemeal pita breads

Feta Salad

  • 1 carrot
  • 1 Lebanese cucumber
  • 2 tomatoes
  • 100g feta cheese

Hummonnaise

  • 1 pack hummus
  • 1 Tbsp mayonnaise

To Serve

  • ½ lettuce

Steps

  1. Prep falafel Preheat oven to 180°C. Grate whole carrot and set half aside. Add first measure of carrot into a bowl, add falafel and mix to combine.
  2. Cook falafel Heat a drizzle of oil in a fry-pan on medium heat. Scoop out tablespoon amounts of mixture and dollop straight into the pan, using the back of the spoon or spatula to flatten slightly. Cook falafel, in batches, for 2-3 minutes each side, until golden and cooked through. Add more oil as needed. Set aside on a paper towel.
  3. Warm pitas Cut each pita bread in half, place on a lined oven tray and warm in oven for 4 minutes.
  4. Make salad In a bowl, mix together a drizzle of vinegar and oil. Dice cucumber and tomato 1cm and crumble feta. Add all to bowl with remaining carrot and dressing. Season to taste and toss to combine. Shred lettuce
  5. Make hummonaise In a bowl, mix hummus and mayonnaise together.

Nutritional Information

Energy 2844 kj
680 kcal
Protein 20.1g
Carbohydrate 65.0g
Fat 36.1g