Recipes
Falafel Pitas
Ingredients
10 Portions
• Cooked Chickpeas: 600g
• Egg (lightly beaten): 1
• Onion (very finely diced): 0.5
• Garlic (peeled & chopped): 1 clove
• Cumin: 1 tsp
• Paprika: 1 tsp
• Salt & Pepper: To taste
• Lemon Juice: 1 tbsp
• Ground Coriander: 1 tbsp
• Plain Flour: 2 tbsp
• Chilli Powder: Pinch
• Pitta Bread or Small Wrap: 10
• Mixed Salad: To serve
50 Portions
• Cooked Chickpeas: 3kg
• Egg (lightly beaten): 5
• Onion: 2.5
• Garlic: 5 cloves
• Cumin: 2 tbsp
• Paprika: 2 tbsp
• Salt & Pepper: To taste
• Lemon Juice: 5 tbsp
• Ground Coriander: 5 tbsp
• Plain Flour: 3 tbsp
• Chilli Powder: ½ tsp
• Pitta Bread or Small Wrap: 50
• Mixed Salad: To serve
100 Portions
• Cooked Chickpeas: 6kg
• Egg (lightly beaten): 10
• Onion: 5
• Garlic: 1 bulb
• Cumin: 4 tbsp
• Paprika: 4 tbsp
• Salt & Pepper: To taste
• Lemon Juice: 10 tbsp
• Ground Coriander: 10 tbsp
• Plain Flour: 6 tbsp
• Chilli Powder: 1 tsp
• Pitta Bread or Small Wrap: 100
• Mixed Salad: To serve
Method
1. Drain, rinse, and dry chickpeas thoroughly
2. Blend chickpeas, onion, garlic, flour, herbs, and spices in a food processor (keep slightly coarse)
3. Roll mixture into balls and chill for 30 minutes to firm up
4. Preheat fryer to 175°C
5. Fry falafel in batches, checking frequently as they brown quickly
6. Serve in toasted pitta with fresh salad
Key Points
• Dry chickpeas as much as possible. To speed up, spread them on blue roll and shake tray.
• Optional: Add fresh coriander or mint.
Allergens
Gluten, Milk, Eggs, Celery, Mustard
