We love these warmed pittas, spread with a generous spoonful of hummus and topped with lightly spiced falafels, packed with fresh herbs. Garnished with pickled red onion, cucumber, dill and chilli, coriander and harissa mix.
1.Preheat the oven to 200C/180C fan.
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.
3. Warm the pitta, spread with houmous and top with the falafels
4. To finish garnish with pickled red onion, cucumber and dill and top with our Chilli, Coriander & Harissa Mix
Serves 2-3 people
Prep: 10 mins
Cook: 25 mins
For the falafels:
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. cumin
1 tsp. coriander
1 handful of parsley, roughly chopped
2 tbsp. wholemeal flour 30g breadcrumbs
1 tbsp. extra virgin olive oil
Pinch of salt and pepper
Food Doctor Pitta
Chilli, Coriander & Harissa Mix
Pickled red onion