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
- Drain, rinse and dry the tinned cooked chick peas
- Add the chick peas, diced onion, garlic, flour, herbs and spices into a food processor
- Blend the ingredients together, leaving a little coarse (not as smooth as hummus)
- Roll the mixture into balls and leave, covered, in a fridge for 30 minutes to allow them to firm up
- Preheat a fryer to 175˚C
- Working in small batches, cook the falafel in the fryer, checking regularly as they will brown quite quickly
- 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
