Quick 'n' Crunchy Falafel Pita
with Hummus & Creamy Lemon Salad
Cooking time
15 minutes
Servings
4
Calories
690 /serving
At the end of a long weekday, all anyone really wants is to be wrapped up in a big warm hug. That’s what pita does for oven-crisped falafel balls. They’re nestled in with a crisp salad and a soft layer of hummus.
We will send you:
- 100g Radishes
- 1 Lemon
- 1 Head of curly leaf lettuce
- 1 Cucumber
- 12 Falafels
- 90g Hummus
- 15g Minced roasted garlic
- 60ml Mayonnaise
- 4 Pocketless pita
Contains: Eggs • Sesame • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
34 g
Saturated Fat
4 g
Sodium
1290 mg
Total Carb
78 g
Sugars
4 g
Protein
20 g
Fibre
15 g
Preparation
Bake the falafels
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the falafels with a drizzle of oil.
- Bake, flipping halfway, 8 to 10 min., until warmed through and crunchy.
Mise en place
- Meanwhile, halve the lettuce lengthwise; thinly slice crosswise.
- Thinly slice the radishes.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Thinly slice the cucumber crosswise.
Warm the pita
- Warm the pita directly on an oven rack, 1 to 2 min., until soft and pliable.
Make the salad
- In a large bowl, whisk the lemon juice, mayo, garlic and S&P.
- Add the lettuce, cucumber and radishes; toss well.
Plate your dish
- Divide the pita between your plates.
- Spread with the hummus.
- Top with a spoonful of the salad and the falafels.
- Tightly wrap the pita around the filling.
- Serve the lemon wedges and remaining salad on the side. Bon appétit!
