Dukkah pea falafel pita pockets

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

100 g pistachios, chopped (or nuts of your choice)
80 g sesame seeds
2 T coriander seeds
2 T cumin seeds
1⁄2 red onion, chopped
1 chilli, diced
1 t ground cumin
250 g frozen peas, blanched and drained
1⁄2 x 400 g can butter beans or chickpeas, drained
2 t coriander, chopped
1 large, free-range egg
100 g feta
85 g Woolworths breadcrumbs
Sea salt and freshly ground black pepper, to taste
Woolworths pita bread, chargrilled, for serving
Fresh mint, for serving
Woolworths’ olive tapenade, for serving
Thick plain yoghurt, for serving

Cooking Instructions

To make the dukkah, preheat the oven to 180°C. Spread the chopped pistachios or nuts of your choice on a baking tray with the sesame seeds, coriander seeds and cumin seeds and bake for 5–10 minutes, or until fragrant and golden. Set aside to cool, then blend in a food processor.

Soften the finely chopped red onion, diced chilli and ground cumin in a little butter over a medium to low heat. Remove from the pan and cool.

Blanch and drain the frozen peas, combine with the onion mixture and can of drained butter beans or chickpeas, chopped coriander, egg, feta, breadcrumbs and season to taste.

Blend in a food processor, then mould into small balls. Roll in the dukkah, then gently pan-fry over a medium heat for 1 minute on each side, or until golden.

Serve hot with chargrilled Woolworths pita bread, fresh mint, Woolworths’ olive tapenade and thick plain yoghurt.

Cook's note: Keep any leftover dukkah in a Tupperware and sprinkle over eggs or serve as a dip with good olive oil and bread.