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.
  • 0:20 TIME
  • 10 portions

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

METHOD

Prep: 10 minutes. Cook: 10 minutes.

  1. Add the chickpeas, yogurt, garlic, parsley, spice mix, flour and half of the oil to a food processor.
  2. Blend until smooth and shape into 10 equal patties.
  3. Heat the remaining oil in a non-stick frying pan, add the patties, and quickly fry for 3 minutes on each side until lightly golden.
  4. Prepare the salsa by mixing together the cucumber, rich and rustic, peppers and coriander.
  5. Serve the falafals in the pitta bread with a side salad and the salsa.

CHEF'S TIP

Try serving with some sour cream mixed with lime juice and a pinch of paprika.

NUTRITION INFORMATION

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.