Falafel in spicy tomato sauce with salad-stuffed pitas

Falafel in spicy tomato sauce with salad-stuffed pitas

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Fat conscious Health conscious
  • 15 minutes
  • 25 minutes
  • Dombeya Pinotage 2010


  • 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

Cooking Instructions

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.

Discover more Mediterranean recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

Social Media

Related Recipes