Falafel in pitta
Chickpea and fenugreek fritters in pitta with hummus, tahini, crunchy salad and hot chilli sauce
A full falafel meal: crisp chickpea fritters flavoured with fenugreek, spinach, chilli and ginger are stuffed into pitta pockets spread with hummus and tahini, then packed with a crunchy cabbage, cucumber and carrot salad and a fiery home-made red chilli sauce. Serve with green, red and tamarind chutneys.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the fritters
For the hot sauce
For the salad
Method
0/8 doneStep 1: Drain 14 oz dried chickpeas and grind them coarsely in a blender with 3 tsp green chilli paste and ½ tsp ginger paste, adding a few spoonfuls of water.
Step 2: Mix in 2 tbsp fresh coriander, 2 tbsp oil, 1 cup fenugreek and spinach leaves, 1 tsp sugar, 1 tsp salt and 1 tbsp lemon juice to a thick, dropping consistency.
Step 3: Heat oil in a deep pan to 350°F. Drop in spoonfuls of the mixture, a few at a time, to make 2 cm fritters.
Step 4: Deep-fry for 3–4 minutes until brown and crisp. Drain on kitchen paper and keep aside.
15 minStep 5: Mix 1 cup white cabbage, ½ cup cucumber, ½ cup spring onions, ½ cup carrot, 1 cup tomatoes, 4 ½ oz plain yogurt, ¼ tsp salt, ½ tsp sugar and 1 tsp lemon juice and toss well.
Step 6: Blend 1 cup red chillies, ½ cup tomato sauce (ketchup), ½ cup vinegar, 1 tsp garlic, 1 tsp cumin seeds, ½ tsp salt and 1 tbsp jaggery to a smooth hot sauce.
Step 7: Cut 6 pitta breads in half and open up the pockets. Spread 6 tbsp hummus and 6 tbsp tahini dip inside each pocket.
Step 8: Fill with salad, fritters and hot sauce to your taste, and top with more salad. Serve with green, red and tamarind chutneys.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 20 g
- Carbs
- 75 g
- Fat
- 21 g
- Fibre
- 15 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does falafel in pitta take?
- About 70 minutes in total: 45 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of dried chickpeas?
- Cannellini or butter beans, same amount.
- What can I use instead of green chilli paste?
- 1 finely chopped green chilli per tsp.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.