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.
-
2Blend until smooth and shape into 10 equal patties.
-
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.
-
4Prepare the salsa by mixing together the cucumber, rich and rustic, peppers and coriander.
-
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.