

Falafel in Pitta Breads with Homemade Salsa
- 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.
- Add the chickpeas, yogurt, garlic, parsley, spice mix, flour and half of the oil to a food processor.
- Blend until smooth and shape into 10 equal patties.
- 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.
- Prepare the salsa by mixing together the cucumber, rich and rustic, peppers and coriander.
- 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.
Products used in the recipe

