Falafel Pita Pockets

Nutrition per serve

Ingredients

• 1pcs lemon
• 1bunch coriander
• 1clove garlic
• 130g natural yoghurt
• 150g red cabbage
• 1pcs carrot
• 1pcs tomato
• 200g falafel
• 2pcs pita pockets
• 23ml olive oil
• 15ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   (See cooking tip.) Finely grate the zest of half the lemon*, then juice the half. Coarsely chop the coriander, including the stems. Finely chop the garlic, then using the flat side of the knife, mash to a paste (adding a little salt to the garlic on the chopping board helps).
2. Step 2 — Make coriander yoghurt
   Put the yoghurt, lemon zest, 2 tsp lemon juice, half the coriander, half the garlic and 2 tsp olive oil in a jug. Blend with a stick blender until almost smooth (if you don't have a stick blender, finely chop the coriander, then combine the ingredients in a bowl). Taste, then season with salt and pepper.
3. Step 3 — Prep slaw
   Finely shred the cabbage. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Coarsely chop the tomato.
4. Step 4 — Fry falafel
   Heat 1 tbs olive oil in a medium frypan over medium-high heat. Fry the falafel and remaining garlic, turning regularly, for 3-5 mins until golden. Remove from the pan.
5. Step 5 — Warm pita
   Meanwhile, halve the pita to form 4 pockets. Put on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.
6. Step 6 — Get ready to serve
   Combine 2 tsp lemon juice and 1 tbs extra virgin olive oil in a large bowl and season with salt and pepper. Add the cabbage, carrot, tomato and remaining coriander to the dressing and toss to combine. Divide the falafel, half the slaw and half the coriander yoghurt among the pita pockets. Serve with the remaining slaw and coriander yoghurt.

Allergens

Milk, Gluten, Wheat