Falafel Pita Pockets

Falafel Pita Pockets

A great veggie alternative to burgers. A quick meal any night of the week. Patties can be frozen so you can double recipe and pop some in the freezer for a no cook night.

Prep 5 - 10 minutes Cook 30 minutes

Serves 6

Ingredients

410gm tin chickpeas, drained

1 courgette, grated and liquid squeezed out

2 Tbsp aquafaba (chickpea juice, acts as a binder)

1 onion, diced

2 cloves of garlic, crushed

2 tsp ground cumin

2 tsp fresh or ground coriander

1 tbsp fresh or dried parsley or herbs

1 cup breadcrumbs

1 tsp salt

FILLING

1/4 cup natural yoghurt

1 tsp sweet chilli sauce

1 pack pita pockets

mesclun salad

METHOD

Pulse chickpeas and courgette in a blender until lightly broken up, or mash with a potato masher until broken up.

Add aquafaba, onion, garlic, herbs, breadcrumbs and salt and blend together until well combined.

Shape into burger patties using approximately 2 tbsp mixture per pattie Cook in a fry pan with oil over a medium to high heat for around 2-3 minutes on each side until cooked through.

Mix yougurt and sweet chili sauce together and set aside.

Fill pit pockets with mesclun salad, pattie and yoghurt dressing.

These can be made ahead of time and freeze leftovers patties for another easy meal.