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Falafel pockets with cucumber and tomato
Falafel pockets with cucumber and tomato
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Protein-packed chickpeas enhance this healthy, diabetic-friendly vegetarian dish.
Ingredients:
  • Olive oil spray, to grease
  • 1 brown onion, coarsely chopped
  • 2 tsp ground coriander
  • 5.00 gm ground cumin
  • 2 x 400g cans chickpeas, rinsed, drained
  • 82.50 ml chopped fresh coriander
  • 50g (1/3 cup) plain flour
  • 1 x 250g punnet grape tomatoes, halved
  • 2 Lebanese cucumbers, finely chopped
  • 4 small wholemeal pita breads, halved
  • Dairy Farmers Traditional Lite natural yoghurt, to serve
Instructions:
  • Preheat your oven to 190°C and line a large baking tray with non-stick baking paper for easy cleanup.
  • 1. Heat a frying pan over medium heat, then generously spray with olive oil. 2. Sauté onion and garlic for 5 minutes until onion is soft. 3. Stir in coriander and cumin, cook for 1 minute until aromatic, then let cool slightly.
  • Combine the onion mixture, chickpeas, and 1/4 cup of coriander in a food processor until well mixed. Transfer the mixture to a bowl, then add flour and mix well using your hands.
  • Shape the mixture into 24 equal patties, each 1cm thick. Place them on the lined tray and spray with olive oil. Bake in the oven, flipping halfway through, until golden (25-30 minutes).
  • In a bowl, mix together tomato, cucumber, and the rest of the coriander.
  • Open up the bread to create pockets, then fill them with the patties and tomato mixture. Finish by drizzling yogurt over the top before serving.

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