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 Classic (5 Nights For 4) on Sunday, January 20, 2019.


Falafel Pita Pockets

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

Feta Salad

  • ½ telegraph cucumber
  • 2 tomatoes
  • 1 carrot
  • 100g feta cheese


  • ½ pack hummus
  • 1 Tbsp mayonnaise

To Serve

  • ½ lettuce


  1. Prep falafel Preheat oven to 180°C. Grate first measure of carrot and combine in a bowl with falafel mix. Heat a drizzle of oil in a fry-pan on medium heat. Use a tablespoon measure to scoop out falafel mixture and dollop straight into the pan. Lightly flatten into patties. Have
  2. Cook falafel Cook patties in batches, for about 3 minutes each side, until golden and cooked through. Add more oil as needed. Set patties aside on a paper towel. Make
  3. Warm pitas Cut each pita bread in half to form two semi-circles. Place on a lined oven tray and warm in oven for about 4 minutes.
  4. Make salad Dice cucumber and tomato 1cm; grate second measure of carrot; crumble feta cheese. Toss in a bowl with a drizzle of olive oil and vinegar. Season.
  5. Make hummonaise Combine hummus and mayonnaise in a bowl. Shred lettuce.

Nutritional Information

Energy 2789 kj
667 kcal
Protein 20.6g
Carbohydrate 64.5g
Fat 34.5g