Wholemeal pita falafel
This falafel sandwich is the bomb. Healthy, easy and tasty: these well-filled pitas are perfect for a summer picnic or a quick meal at home.
Kitchenware
- cutting board
- chopper
- toaster, grill or oven
Ingredients
- wholemeal pita: 4 pieces
- falafel balls 1 package
- 1 cucumber
- 200 gr cherry tomatoes
- 100 gr feta or vegan white cheese
- 100 gr chopped black olives out of jar
- 100 gr beetroot hummus (We use these from Maza for this recipe).
- sriracha sauce (Child-friendly alternative: ketchup.)
Instructions
- Preheat the oven to 180°C.
- Thinly slice the cucumber and halve the cherry tomatoes.
- Fry the falafel balls according to the instructions on the packet or your own recipe.
- Heat the whole-wheat pitas in the oven or in a toaster until warm and slightly crispy.
- Cut open the pitas and spread a generous spoonful of beetroot hummus on the inside of each one.
- Fill the pita's with the cucumber slices, halved cherry tomatoes, 4 falafel balls per pita, crumbled feta and halved black olives.
- Add sriracha sauce (hot sauce) to taste for a spicy kick. For children, ketchup can be used as a milder alternative.