Quick 'n' Crunchy Falafel Pita
with Dill Pickle & Roasted Garlic Hummus
Cooking time
10 minutes
Servings
2/4
Calories
700 /serving
The only thing you have to slice is the pickle! Everything else is pre-chopped for these super-fast sandwiches. Pan-heated falafel balls play off against tangy quick-pickled beets and a thick schmear of savoury hummus, all wrapped in a warm and soft pita hug.
We will send you:
- 150g Shredded cabbage
- 200g Diced beets
- 30ml Red wine vinegar
- 1 Dill pickle
- 120g Hummus
- 6 Falafels
- 15g Minced roasted garlic
- 2 Pita
Contains: Mustard • Sesame • Sulphites • Wheat
You will need:
Large pot
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Strainer
Olive oil
Total Fat
40 g
Saturated Fat
4 g
Sodium
1380 mg
Total Carb
69 g
Sugars
13 g
Protein
19 g
Fibre
16 g
Preparation
Boil & pickle the beets
- Bring a large pot of salted water to a boil.
- Add the beets and boil, stirring often, 5 to 7 min., until tender.
- Drain and transfer to a bowl.
- Add ½ the vinegar, a drizzle of oil and S&P; toss well.
- Set aside to pickle.
Prepare the pickle & cabbage
- Meanwhile, quarter the pickle lengthwise.
- In a medium bowl, combine the cabbage, 1 tbsp olive oil (double for 4 portions), the remaining vinegar and S&P.
- Massage, 30 sec. to 1 min., until softened.
Warm the falafels
- In a medium pan, heat a drizzle of oil on medium.
- Add the falafels and cook, turning often, 4 to 6 min., until warmed through.
Make the garlic hummus & warm the pita
- In a small bowl, combine the hummus and garlic.
- On a plate, microwave the pita, 30 sec. to 1 min., until soft and pliable.
Plate your dish
- Divide the pita between your plates.
- Spread with the garlic hummus.
- Top with the cabbage, pickle, beets and falafels.
- Tightly wrap the pita around the filling. Bon appétit!
