Updated: Apr 11, 2021

Here is a delicious crispy Falafel Pita Pockets recipe that you must try this weekend for your teatime. The Falafel, made from fresh chickpeas when had with the pita bread, homemade humus and purple cabbage salad, makes it a wholesome meal by itself and your kids would love it too.
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Hummus Recipe:
Ingredients:
Cooked Chickpeas - 1 cup
Sesame Seeds - 1/4 cup OR Tahini - 2 tbsp
Garlic Cloves - 3
Salt to taste
Cumin Powder - 2 tsp
Red Chilli Powder - 1/2 tsp
Extra Virgin Olive Oil - 1 tbsp
Water - 2 tbsp
Parsley, chopped - Small Bunch
Lemon juice - 1 tbsp
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Method:
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Falafel Recipe:
Ingredients
Chickpeas (Soaked Overnight) - 2 cups
Small Onion, roughly chopped - 1
Garlic Cloves - 4
Besan - 1/4 cup
Parsley, chopped - 1/4 cup
Baking Soda or Eno Fruit Salt - 1/4 tsp
Cumin Powder - 2 tsp
Salt to taste
Coriander Powder - 1 tsp
Red Chilli Pepper - 1/4 tsp
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Method:
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Tzatziki Sauce:
Ingredients:
Produce
Cucumber - 2 cups
Dill, fresh - 1 tbsp
Garlic clove - 1
Condiments
Lemon Juice - 1 tbsp
Baking & Spices
Salt - 1/2 tsp
Oils & Vinegars
Extra virgin olive oil - 1 tbsp
Dairy
Greek Yogurt Plain - 1 cup
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Method:
Squeeze the juice out of the cucumber. I just did this with my hands over the sink with a strainer underneath to catch any rogue pieces that fall. You can also use a clean kitchen towel to squeeze it out.
Add the cucumber, Greek yogurt, mince garlic, olive oil, lemon juice, dill and salt to a medium mixing bowl.
Stir until well-combined. Heads up: those cucumber pieces will stick together, especially after being squeezed out. Use your spoon or spatula to break those clumps up.
Serve with sliced veggies, pita bread, pita chips. It also goes great on any chicken, fish, kabobs, pita sandwiches, etc.
Refrigerate leftovers for up to 4 days.
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