Falafel Pitta with Hummus and Tahini Dressing

Tahini and falafel both provide a generous source of iron in this dish, with a single serving offering 68% of the RDA.


Serves 2
adults
645
Kcals
per serving

10 Mins
prep

15 Mins
cooking

Recipe
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Ingredients

falafel   (200g)
1/2 small cucumber, chopped  (100g)
1 small onion, chopped  (75g)
2 medium tomatoes, chopped  (170g)
1 tbsp lemon juice
1/4 small red cabbage, finely shredded  (100g)
1 small beetroot, peeled and grated  (50g)
2 small wholemeal pitta bread  (120g)
2 tbsp hummus  (60g)

For the dressing

1 clove garlic, finely chopped (6g)
fresh parsley, finely chopped (5g)
1 heaped tbsp tahini
Pinch of salt
2 tsp olive oil
1 tbsp lemon juice

Method

  1. Pre-heat the oven to 200°C.
  2. Place the falafel on a baking sheet and cook according to pack instructions.
  3. Combine the cucumber, onion and tomato in a medium-sized bowl with the lemon juice.
  4. Combine the red cabbage and beetroot in a small bowl and set aside.
  5. Prepare the dressing by placing the garlic and parsley in a different medium-sized bowl with the other ingredients and whisking with a fork.
  6. Heat the pitta in the oven for a few minutes until warmed through. Remove the pitta, cut each one in half and open like a pocket.
  7. Start to build by spreading the inside of each pitta bread with hummus then filling with the chopped salad, shredded cabbage and beetroot then falafel. You may want to cut the falafel in half before stuffing into the pitta pockets.
  8. Drizzle each falafel with the dressing and serve with any leftover chopped salad.
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Nutritional information per serving

645kCal, 2688kJ
20.3g
32.2g
4.3g
65.5g
8.4g
10g
762mg

© The Vegetarian Society