Recipe of the week: Falafel Pittas with Fruity Crunchy Salad

Falafel Pittas with Fruity Crunchy Salad

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 554 per portion
Fat 24g (3.2g sat) per portion
Suitable for vegetarians

Ingredients

  • Falafel about 200g (7oz)
  • Pitta bread 2
  • Crème fraîche 3 tbsp
  • Milk 1 tbsp
  • Salt and freshly ground black pepper
  • Red or white cabbage 50g (2oz), shredded
  • Dessert apple 1 small, peeled and chopped
  • Ready-to-eat dried apricots 25g (1oz), chopped
  • Raisins 15g (½oz) Little gem lettuce 1, shredded
  • Tomato 1, sliced

Instructions

  1. Preheat the oven and warm the falafel according to the packet’s instructions. Place the pitta bread in the oven during the last 3 minutes of cooking.
  2. Meanwhile, make the salad. In a medium-sized bowl whisk together the crème fraîche and milk and season to taste with salt and pepper. Add the cabbage, apple, apricots and raisins and mix well.
  3. Split open each pitta and fill with the lettuce and tomato and some of the fruity salad, then top with the falafel. Serve with the remaining fruity salad.

Cook’s tips Make the salad quickly by popping the ingredients into a food processor and pulsing it a few times – add the cabbage first, then add any leftover dried fruit. Use any leftover crème fraîche to make a dip for crudités by mixing with herbs and grated cheese.

 

A recipe from Fantastic Food For Less cookbook.

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