Falafel in Pitta Breads with Homemade Salsa
Who says vegetarian has to be boring? A great hand held snack that offers traditional middle eastern flavours.
      
    
        Ingredients
                
      
      - 800g can chickpeas, rinsed, drained and dried
- 150ml fat free yogurt
- 10g garlic, chopped
- 5g MAGGI® Vegetable Bouillon
- 10g flat leaf parsley, chopped
- 1tbsp Moroccan spice mix
- 50g plain flour
- 2 tbsp. vegetable oil
- 10 toasted pitta/flatbread, wholemeal
- 100g shredded lettuce
- 200g MAGGI® Rich & Rustic Tomato Sauce
- ½ red pepper, sliced
- ½ yellow pepper, sliced
- ½ green pepper, sliced
- 10g coriander
        Preparation
        
  
              - 
        1Add the chickpeas, yogurt, garlic, parsley, spice mix, flour and half of the oil to a food processor.
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        2Blend until smooth and shape into 10 equal patties.
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        3Heat the remaining oil in a non-stick frying pan, add the patties, and quickly fry for 3 minutes on each side until lightly golden.
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        4Prepare the salsa by mixing together the cucumber, rich and rustic, peppers and coriander.
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        5Serve the falafals in the pitta bread with a side salad and the salsa.
Try serving with some sour cream mixed with lime juice and a pinch of paprika.
| Typical Values | Per 100g | Per Serve | Reference Intake | % RI* | 
|---|---|---|---|---|
| Energy | 716 kJ 170 kcal | 1346 kJ 319 kcal | 8400 kJ 2000 kcal | 16% | 
| Fat | 3.2g | 6.0g | 70g | 9% | 
| of which: saturates | 0.4g | 0.8g | 20g | 4% | 
| Carbohydrate | 27.0g | 50.7g | 260g | 20% | 
| of which: sugars | 2.4g | 4.5g | 90g | 5% | 
| Fibre | 4.4g | 8,3g | - | - | 
| Protein | 6.1g | 11.5g | 50g | 23% | 
| Salt | 0.65g | 1.23g | 6g | 20% | 
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
 
   
 
   
 
 
 
   
  