Turmeric Pitta with Falafel & Tabbouleh Salad

Serves 2-3
Total Time
35 Minutes
For the falafel
1 x 400g tin of chickpeas, drained
1 small onion, peeled and roughly chopped
1 small clove of garlic, crushed and roughly chopped
1 tsp of cumin
1 tsp of coriander
1 handful of parsley, roughly chopped
2 tbsp of wholemeal flour
30g of breadcrumbs
1 tbsp of extra virgin olive oil
Pinch of salt and pepper
2-3 pitta to serve
For the tabbouleh salad
60g of wholemeal couscous
3 large handfuls of parsley, finely chopped
2 large handfuls of mint, finely chopped
220g of cherry tomatoes, finely chopped
3 spring onions, outer layer and ends removed and thinly sliced
Juice of 1 lemon
2-3 tbsp of extra virgin olive oil
Pinch of salt and pepper
For the mint yogurt
180g of Greek or natural yogurt
Large handful of mint leaves, finely chopped
1 clove of garlic, grated
Juice of half a lemon
Pinch of salt and pepper
Step 1

Preheat the oven to 200°C. While it heats up, add the couscous to a medium sized bowl and pour in just enough boiling water to submerge it, then cover the bowl with cling film and leave it to rehydrate for ten minutes.

Step 2

To make the falafel, add all of the ingredients to a food processor and blitz until a rough paste forms, scraping down the sides midway. Roll the mix into balls and place on a greased or lined baking tray, then bake in the oven for 25 minutes, turning half way through.

Step 3

While the falafels bake, prepare the tabbouleh salad. Add the rehydrated couscous to a mixing bowl, along with the rest of the ingredients, and give it a good stir.

Step 4

To make the mint yogurt, add the yogurt to a small bowl and stir in the rest of the ingredients.

Step 5

To assemble the pitta, toast the pitta and cut in half. Fill each pitta with two or three falafel, two tablespoons of tabbouleh and one tablespoon of mint yogurt. The falafel can be served hot or cold and the ingredients will keep in the fridge for a few days.

Recipe courtesy of The Food Doctor

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