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  • Chickpeas, dry 250.0 g
  • White kidney beans, dry 500.0 g
  • Onions, finely chopped 100.0 g
  • Garlic, finely chopped 20.0 g
  • Red chilli, finely chopped 20.0 g
  • Parsley, finely chopped 100.0 g
  • Cumin powder 5.0 g
  • Coriander, ground 5.0 g
  • Bicarbonate of soda 15.0 g
  • Oil for deep frying

Tahini Mayo


  • 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
  • Red cabbage, thinly sliced 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.



  1. Falafels

    1. Soak chickpeas and white kidney beans in cold water overnight, drain well. Process all ingredients – 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.
  3. Pitas

    1. Slice the pita open, spread some tahini mayo in the pita. Fill with the vegetables, 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.