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Recipes

Falafel Pitas

Ingredients
10 Portions

Cooked Chickpeas 600g

Egg (lightly beaten) 1

Onion – very finely diced 0.5

Garlic – Peeled and chopped 1 clove

Cumin 1 tsp

Paprika 1 tsp

Salt To taste

Pepper To taste

Lemon juice 1 tbsp

Ground Coriander 1 tbsp

Plain flour 2 tbsp

Chilli Powder pinch

Pita bread or small wrap 1 per portion

Mixed salad To serve

 

50 Portions

Cooked Chickpeas 3kg

Egg (lightly beaten) 5

Onion – very finely diced 2.5

Garlic – Peeled and chopped 5 clove

Cumin 2 tbsp

Paprika 2 tbsp

Salt To taste

Pepper To taste

Lemon juice 5 tbsp

Ground Coriander 5 tbsp

Plain flour 3 tbsp

Chilli Powder ½ tsp

Pita bread or small wrap 1 per portion

Mixed salad To serve

 

100 Portions

Cooked Chickpeas 6kg

Egg (lightly beaten) 10

Onion – very finely diced 5

Garlic – Peeled and chopped 1 bulb

Cumin 4 tbsp

Paprika 4 tbsp

Salt To taste

Pepper To taste

Lemon juice 10 tbsp

Ground Coriander 10 tbsp

Plain flour 6 tbsp

Chilli Powder 1 tsp

Pita bread or small wrap 1 per portion

Mixed salad To serve

 

Method
  1. Drain, rinse and dry the tinned cooked chick peas
  2. Add the chick peas, diced onion, garlic, flour, herbs and spices into a food processor
  3. Blend the ingredients together, leaving a little coarse (not as smooth as hummus)
  4. Roll the mixture into balls and leave, covered, in a fridge for 30 minutes to allow them to firm up
  5. Preheat a fryer to 175˚C
  6. Working in small batches, cook the falafel in the fryer, checking regularly as they will brown quite quickly
  7. Serve in a toasted pita bread filled with fresh salad
Key Points
  • It is important to dry the chickpeas out as much as possible. If you are pushed for time you could line a large tray with blue roll, empty them ontop of the blue roll and shake the tray.
  • You could add ingredients like fresh coriander or fresh mint.
Allergens

Wheat, Eggs, Soya