Recipes

Falafel Pitas

Ingredients
  • 10 Portions

    Cooked Chickpeas 600g

    Egg (lightly beaten) 1

    Onion – very finely diced 0.5

    Garlic – Peeled and chopped 1 clove

    Cumin 1 tsp

    Paprika 1 tsp

    Salt To taste

    Pepper To taste

    Lemon juice 1 tbsp

    Ground Coriander 1 tbsp

    Plain flour 2 tbsp

    Chilli Powder pinch

    Pita bread or small wrap 1 per portion

    Mixed salad To serve

     

  • 50 Portions

    Cooked Chickpeas 3kg

    Egg (lightly beaten) 5

    Onion – very finely diced 2.5

    Garlic – Peeled and chopped 5 clove

    Cumin 2 tbsp

    Paprika 2 tbsp

    Salt To taste

    Pepper To taste

    Lemon juice 5 tbsp

    Ground Coriander 5 tbsp

    Plain flour 3 tbsp

    Chilli Powder ½ tsp

    Pita bread or small wrap 1 per portion

    Mixed salad To serve

     

  • 100 Portions

    Cooked Chickpeas 6kg

    Egg (lightly beaten) 10

    Onion – very finely diced 5

    Garlic – Peeled and chopped 1 bulb

    Cumin 4 tbsp

    Paprika 4 tbsp

    Salt To taste

    Pepper To taste

    Lemon juice 10 tbsp

    Ground Coriander 10 tbsp

    Plain flour 6 tbsp

    Chilli Powder 1 tsp

    Pita bread or small wrap 1 per portion

    Mixed salad To serve

     

Method
  1. Drain, rinse and dry the tinned cooked chick peas
  2. Add the chick peas, diced onion, garlic, flour, herbs and spices into a food processor
  3. Blend the ingredients together, leaving a little coarse (not as smooth as hummus)
  4. Roll the mixture into balls and leave, covered, in a fridge for 30 minutes to allow them to firm up
  5. Preheat a fryer to 175˚C
  6. Working in small batches, cook the falafel in the fryer, checking regularly as they will brown quite quickly
  7. Serve in a toasted pita bread filled with fresh salad
Key Points
  • It is important to dry the chickpeas out as much as possible. If you are pushed for time you could line a large tray with blue roll, empty them ontop of the blue roll and shake the tray.
  • You could add ingredients like fresh coriander or fresh mint.
Allergens

Wheat, Eggs, Soya