Turkish-Spiced Falafel Pita Pockets

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 200g falafel
• 2pcs pita pockets
• 1clove garlic
• 50g smoky barbecue sauce
• 10g Turkish seasoning
• 1pcs tomato
• 50g mixed salad leaves
• 50g maple and mustard dressing
• 10ml white wine vinegar
• 5ml honey
• 15ml olive oil
• 2pcs egg

Method

1. Step 1 — Pickle cucumber
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Peel the cucumber, then thinly slice (peeling the cucumber helps it absorb the pickling liquid, but it's not necessary). Combine 2 tsp white wine vinegar and 1 tsp honey in a large bowl. Add the cucumber and toss to coat. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Bake falafel
   Put the falafel on the lined tray, drizzle with 2 tsp olive oil and toss to coat. Bake on the upper oven shelf for 15 mins or until golden and warmed through.
3. Step 3 — Fry eggs
   While the falafel are baking, heat 2 tsp olive oil in a medium frypan over medium-high heat. Crack 2 eggs into the pan and cook for 3-4 mins until just set and the base is slightly crisp. Remove from the pan and cover to keep warm.
4. Step 4 — Warm pita
   Halve the pita to form 4 pockets. Put the pita in a single layer on an oven tray and cover with foil. Heat on the lower shelf for 7 mins or until softened and warmed through.
5. Step 5 — Toss falafel
   Meanwhile, finely chop the garlic, then using the flat side of the knife, mash to a paste (see cooking tip). Combine the garlic, barbecue sauce, half the Turkish seasoning* and 2 tbs water in a large bowl. Add the warm falafel and toss to coat. Taste, then season with salt and pepper.
6. Step 6 — Toss salad and serve
   Drain the pickled cucumber, reserving the liquid. Thinly slice the tomato. Combine the cucumber, tomato, salad leaves and maple and mustard dressing in a bowl and season with salt and pepper. Divide the pita among plates, then fill with the eggs, falafel and salad. Drizzle with the reserved pickling liquid. Serve with the remaining salad.

Allergens

Sulphites, Egg, Gluten, Wheat