Recipes

Falafel Pitta Pockets with Couscous, Salsa, Salad, Avocado and Hummus

You gave a rating of 4 star(s)
Serves 6
1 hour (including preparation time)
Ingredients

Hummus

  • 1 x tin organic chickpeas
  • 2 x tbsp olive oil
  • 1 x juice of lemon
  • 1 x tbsp light tahini
  • ½ minced garlic clove
  • ½ tsp salt
  • Sprinkle of paprika

Salsa

  • 4 x medium tomatoes
  • 1 x red chilli
  • 2 x tbsp olive oil
  • Small bunch of coriander
  • Salt and pepper to season
  • 1 x lime

Avocado dip

  • 3 x avocados
  • 1 x red chilli
  • 1 x tomato
  • 1 x lime
  • Salt and pepper to season

Couscous

  • 100g couscous
  • 1 x juice lemon
  • 150ml veg stock
  • 1 x sultanas (or any dried fruit to hand)
  • 1 x tsp ras el hanout
  • Black pepper

Falafel

  • 1 x packet of Granose Falafel mix
  • 2 table spoons of oil for shallow frying
  • 2 table spoons of sesame seeds

Method

Hummus

  • There are various ways you can do this but we believe a hand blender is the easiest.
  • Drain and add the chickpeas to a suitable mixing bowl, reserve the liquid from the tin. Keep a few chickpeas aside at this point to sprinkle on top later.
  • Add the garlic, lemon juice, olive oil, tahini, salt and some of the reserved liquid. Use the hand blender to turn this combination into a paste, using a little more olive oil and reserved liquid if it seems too dry. Sprinkle the chickpeas on top with a little paprika.

 

Salsa

  • Cut and deseed the tomatoes into small cubes. Finely slice the red chilli, removing all seeds and add to tomato mix. Add olive oil, lime juice and a good handful of coriander. Season with salt and pepper.

 

Avocado dip

  • Remove the flesh from each of the avocados, add lemon juice then mash with a fork. Use a stick blender if the avocados are a little hard to mash. Add the chilli, lime and a deseeded and cubed tomato. Mix well.

 

Couscous

  • Boil the kettle. Meanwhile, add the couscous to a bowl with the lemon juice, ras el hanout, dried fruit, black pepper. Mix a vegetable stock cube with hot water then add to the couscous mix. We think 1 part couscous to 1 ½ parts liquid generally works. Make sure you can tightly seal the container immediately after adding the liquid. Leave for five to ten minutes then remove the lid and fluff with a fork.

 

Falafel

  • Finally, prepare the falafel according to the packet instructions. Before frying, we covered each falafel ball with sesame seeds.
  • Toast the pitta pockets for one minute each then you’re ready to serve. We thought it would be much more fun for everyone to pack their own pitta pockets, so everything was presented just like the photo!

Enjoy.