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Falafel Pitas

Ingredients

10 PORTIONS
Cooked Chickpeas 600g
Egg (lightly beaten) 1
Onion – very finely diced 0.5
Garlic – Peeled and chopped 1clove
Cumin 1tsp
Paprika 1tsp
Salt to taste
Pepper to taste
Lemon juice 1tbsp
Ground Coriander 1tbsp
Plain flour 2tbsp
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 2tsp
Paprika 2tsp
Salt to taste
Pepper to taste
Lemon juice 5tbsp
Ground Coriander 5tbsp
Plain flour 3tbsp
Chilli Powder 1/2 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 4tsp
Paprika 4tsp
Salt to taste
Pepper to taste
Lemon juice 10tbsp
Ground Coriander 10tbsp
Plain flour 6tbsp
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 houmus)
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
• Its 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