Falafel Pita Pockets

by BBC Good Food

A healthy vegan meal that's filling too. These are great for anyone after a satisfying bite low in calories

Method

Based on 4 servings, adjust as needed.

Step 1

Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.

Step 2

Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa, cucumber slices and green salad, or feel free to experiment with your own fillings.

  • Ingredients
  • Based on 4 servings
  • Green salad, to serve 1x Sainsbury's Little Gem Lettuce x2
  • 1 small Red Onion, roughly chopped 1x Sainsbury's Red Onions Loose
  • 1 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g
  • 400g can Chickpeas, rinsed and drained 1x Sainsbury's Chickpeas in Water 400g (240g*)
  • 0.5 tsp Harissa Paste, or chilli powder 1x Sainsbury's Harissa Paste, Inspired to Cook 90g
  • 200g Tomato Salsa, to serve 1x Sainsbury's Mild Salsa 200g
  • Sliced cucumber, to serve 1x Sainsbury's Whole Cucumber
  • 1 Garlic Clove, chopped 1x Sainsbury's Garlic
  • toasted Pitta Bread, to serve 1x Sainsbury's White Pittas x6
  • handful of Flat Leaf Parsley 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 2 tbsp Plain Flour 1x Sainsbury's Plain Flour 500g
  • 1 tsp Ground Coriander 1x Sainsbury's Ground Coriander 36g
  • 2 tbsp Sunflower Oil 1x JS Sunflower Oil 1L
  • Maldon Salt, to taste, 1x Maldon Sea Salt Flakes 250g
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