Falafel Pita
with Lemon-Ajvar-Tahini Sauce
Cooking time
10 minutes
Servings
2/4
Calories
620 /serving
Think of these warm rounds of pita as a canvas for tastes and textures: hummus tinged with roasted red peppers, a lemony salad of cucumber, tomato and onions, and deliciously golden-brown balls of falafel. Your own edible art project, ready in 10 minutes.
We will send you:
- 1 Lemon
- 1 Cucumber
- 1 Tomato
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 50g Sliced red onions
- 30ml Ajvar (roasted red pepper spread)
- 30ml Tahini
- 6 Falafels
- 2 Pita
Contains: Sesame • Wheat
You will need:
Microwave
Oil
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
4 g
Sodium
910 mg
Total Carb
62 g
Sugars
7 g
Protein
18 g
Fibre
16 g
Preparation
Mise en place
- Juice the lemon.
- Thinly slice the cucumber crosswise.
- Medium-dice the tomato.
Warm the falafels
- On a small plate, microwave the falafels, flipping halfway, 1 to 2 min., until warmed through.
Make the lemon-ajvar-tahini sauce
- Meanwhile, in a small bowl, combine the tahini, ajvar, ½ the lemon juice and S&P.
Make the salad
- In a medium bowl, combine the remaining lemon juice, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens, tomato, cucumber and onions; toss well.
Warm the pita & serve
- Wrap the pita in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
- Divide the pita between your plates.
- Spread with the lemon-ajvar-tahini sauce.
- Top with the falafels and a spoonful of the salad.
- Serve the remaining salad on the side. Bon appétit!
