Ingredients

Method

• 2 T olive oil
• 6 spring onions, chopped
• 1 red chilli, finely chopped
• 2 cloves garlic, crushed
• 1 t ground cumin
• 1 t ground paprika
• 1 x 400 g chopped tomatoes
• 1/2 cup vegetable stock
• 300 g ready-made falafel balls
• Sea salt, to taste
• 2 T parsley, chopped
• 4 pita breads
For the salad, mix:
• 2 small cos lettuces, shredded
• 100 g baby tomatoes, halved
• 6 mini cucumbers, finely chopped
• 6 spring onions, chopped
• 2 T parsley, chopped
• 1 T lemon juice
• 2 T olive oil
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Gently heat the oil in a pan.

Add the onion, chilli and garlic and cook for a few minutes until softened. Stir in the spices.

Add the tomatoes and stock to the pan. Simmer for about 15 minutes until reduced and thickened.

Stir in the falafel balls and heat through. Season to taste and sprinkle with parsley.

To assemble, warm the pita breads, then cut each one in half to make 2 pockets. Stuff with the salad.

Serve the hot falafel and sauce in bowls, along with the stuff ed pitas, or add the falafel to the pitas.

Cook’s note: Use ready-prepared meat or chicken balls instead of falafel. Add crumbled feta to the salad, or a few chopped olives.

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