Falafel Pita Pockets with Tzatziki sauce & salad

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:

1. Cooked Chickpeas - 1 cup

2. Sesame Seeds - 1/4 cup OR Tahini - 2 tbsp

3. Garlic Cloves - 3

4. Salt to taste

5. Cumin Powder - 2 tsp

6. Red Chilli Powder - 1/2 tsp

7. Extra Virgin Olive Oil - 1 tbsp

8. Water - 2 tbsp

9. Parsley, chopped - Small Bunch

10. Lemon juice - 1 tbsp

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Method:

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Falafel Recipe:

Ingredients

1. Chickpeas (Soaked Overnight) - 2 cups

2. Small Onion, roughly chopped - 1

3. Garlic Cloves - 4

4. Besan - 1/4 cup

5. Parsley, chopped - 1/4 cup

6. Baking Soda or Eno Fruit Salt - 1/4 tsp

7. Cumin Powder - 2 tsp

8. Salt to taste

9. Coriander Powder - 1 tsp

10. Red Chilli Pepper - 1/4 tsp

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Method:

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Tzatziki Sauce:

Ingredients:

Produce

1. Cucumber - 2 cups

2. Dill, fresh - 1 tbsp

3. Garlic clove - 1

Condiments

1. Lemon Juice - 1 tbsp

Baking & Spices

1. Salt - 1/2 tsp

Oils & Vinegars

1. Extra virgin olive oil - 1 tbsp

Dairy

1. Greek Yogurt Plain - 1 cup

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Method:

1. 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.

2. Add the cucumber, Greek yogurt, mince garlic, olive oil, lemon juice, dill and salt to a medium mixing bowl.

3. 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.

4. Serve with sliced veggies, pita bread, pita chips. It also goes great on any chicken, fish, kabobs, pita sandwiches, etc.

5. Refrigerate leftovers for up to 4 days.

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