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Ingredients

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Falafels

  • Chickpeas, dry 250.0 g
  • White kidney beans, dry 500.0 g
  • Onions, finely chopped 100.0 g
  • Fresh garlic 20.0 g
  • Red chilli, finely chopped 20.0 g
  • Parsley 100.0 g
  • Cumin (ground) 5.0 g
  • Coriander (fresh) 5.0 g
  • Bicarbonate of soda 15.0 g
  • Sunflower oilFrying

Tahini Mayo

Pitas

  • Pita breads 10.0 pc
  • Tomatoes, diced 200.0 g
  • Mint Leaves 6.0 g
  • Radishes, thinly sliced 60.0 g
  • Lettuce 100.0 g
  • Cabbage, Red 100.0 g
  • Carrots, julienne cut 80.0 g
  • Coriander leaves 20.0 g

Upgrade the traditional pita and satisfy your vegetarian customers! This toasted pita bread is filled with falafels and fresh veggies with a fresh garlic and chilli flavour profile. Served with a delicious tahini mayo made with Hellmann’s Tangy Mayonnaise.

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Preparation

  1. Falafels

    1. Soak chickpeas and white kidney beans in cold water overnight, drain well. In a food processor add all the ingredients, chickpeas, kidney beans, onion, garlic, red chilli, parsley, ground cumin, ground corriander, bicarbonate of soda, Robertsons veggie seasoning – except oil – in a food processor until smooth.
    2. If the mix is dry, add a little water to get a wet crumble mix that is easy to shape. Shape falafel mix into 30 g balls, adding a little extra water if mix is dry.
    3. Deep fry at 160 °C until golden brown.
  2. Tahini Mayo

    1. Mix all ingredients together, Tahini paste, Hellman's Tangy mayonnaise, water, Robertsons Lemon & herb seasoning.
  3. Pitas

    1. Slice the pita open, spread some tahini mayo in the pita. Fill with the vegetables( shredded lettuce, shredded red cabbage, julienne carrot, fresh coriander leaves, mint leaves, thinly sliced radishes, tomatoes and tahini mayo and crushed falafel pieces on top.
  4. To Serve

    1. Drizzle tahini mayo sauce over, wrap and serve.
  5. Chef’s tip:

    Serve with a side salad. Serve the pita deconstructed for your customers to build it themselves.
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