Crisp herb-packed falafel in warm pita with tahini, salad and pickles.
Falafel Pita is crisp herb-packed falafel in warm pita with tahini, salad and pickles.
Make Falafel Pita when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Process soaked uncooked chickpeas with herbs, onion, garlic and spices to a coarse mixture.
Rest the mixture briefly, then shape into small patties or balls.
Fry at about 175°C until deeply browned and crisp outside.
Warm the pita and add salad and pickles.
Stuff with hot falafel and spoon over tahini sauce.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
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