Middle Eastern pockets of warm, soft dough, packed with crispy falafels and fragrant hummus. Here, this timeless classic is bursting with even more flavour from silky caramelised onion, vibrant salsa, and a coconut cream and tahini dressing.
Deluxe Falafel & Hummus Pitas
Deluxe Falafel & Hummus Pitas
with creamy tahini dressing, caramelised red onion & a zesty salsa
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Baby Tomatoes
- Creamy Tahini
- Cucumber
- Fresh Parsley
- Green Leaves
- Lemon
- Maple Syrup
- Outcast Classic Falafel Mix
- Red Onion
- Red Pepper Hummus
- Whole Wheat Pitas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
START WITH A LITTLE SALSA
Boil the kettle for step 2. Finely dice half of the peeled onion and finely slice the remainder. Place the diced onion in a bowl with the diced cucumber, quartered baby tomatoes, and three-quarters of the chopped parsley. Add in half of the maple syrup, a drizzle of oil, the juice of 1 lemon wedge, and the lemon zest to taste. Toss to coat, season to taste, and set aside for serving.
QUICK FALAFEL PREP
Place the falafel mix, a pinch of salt, and 100ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
CARAMELISE THE ONION
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further.
WHILE THE ONION IS FRYING...
In a bowl, combine the creamy tahini and the remaining maple syrup. Loosen with water in 5ml increments until drizzling consistency. Mix in a squeeze of lemon juice, season to taste, and set aside for serving. Place a clean pan over a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds.
CRISP THE FALAFEL
Once the onion is caramelised, transfer to a bowl, cover to keep warm, and set aside for serving. Roll the falafel mixture into 4-5 balls and gently flatten to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the falafel patties for 3-4 minutes per side until crispy, turning as they colour. Remove from the pan on completion and drain on some paper towel.
PITA PARTY!
Cut the pitas in half and gently open up to make warm pockets. Scoop in some red pepper hummus and load up with the rinsed green leaves, caramelised onion, salsa, and crispy falafel. Finish off with a drizzle of tahini dressing and garnish with the remaining chopped parsley. Wow, Chef!
Red Onion - 1
Cucumber - 50g
Baby Tomatoes - 100g
Fresh Parsley - 4g
Maple Syrup - 15ml
Outcast Classic Falafel Mix - 55g
Creamy Tahini - 15ml
Lemon - 1
Whole Wheat Pitas - 2
Red Pepper Hummus - 30ml
Green Leaves - 20g
START WITH A LITTLE SALSA
Boil the kettle for step 2. Finely dice half of the peeled onion and finely slice the remainder. Place the diced onion in a bowl with the diced cucumber, quartered baby tomatoes, and three-quarters of the chopped parsley. Add in half of the maple syrup, a drizzle of oil, the juice of 2 lemon wedges, and the lemon zest to taste. Toss to coat, season to taste, and set aside for serving.
QUICK FALAFEL PREP
Place the falafel mix, a pinch of salt, and 200ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
CARAMELISE THE ONION
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further.
WHILE THE ONION IS FRYING...
In a bowl, combine the creamy tahini and the remaining maple syrup. Loosen with water in 5ml increments until drizzling consistency. Mix in a squeeze of lemon juice, season to taste, and set aside for serving. Place a clean pan over a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds.
CRISP THE FALAFEL
Once the onion is caramelised, transfer to a bowl, cover to keep warm, and set aside for serving. Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the falafel patties for 3-4 minutes per side until crispy, turning as they colour. Remove from the pan on completion and drain on some paper towel.
PITA PARTY!
Cut the pitas in half and gently open up to make warm pockets. Scoop in some red pepper hummus and load up with the rinsed green leaves, caramelised onion, salsa, and crispy falafel. Finish off with a drizzle of tahini dressing and garnish with the remaining chopped parsley. Wow, Chef!
Red Onion - 1
Cucumber - 100g
Baby Tomatoes - 200g
Fresh Parsley - 8g
Maple Syrup - 30ml
Outcast Classic Falafel Mix - 110g
Creamy Tahini - 30ml
Lemon - 1
Whole Wheat Pitas - 3
Red Pepper Hummus - 60ml
Green Leaves - 40g
START WITH A LITTLE SALSA
Boil the kettle for step 2. Finely dice half of the peeled onion and finely slice the remainder. Place the diced onion in a bowl with the diced cucumber, quartered baby tomatoes, and three-quarters of the chopped parsley. Add in half of the maple syrup, a drizzle of oil, the juice of 2 lemon wedges, and the lemon zest to taste. Toss to coat, season to taste, and set aside for serving.
QUICK FALAFEL PREP
Place the falafel mix, a pinch of salt, and 200ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
CARAMELISE THE ONION
Place a nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further.
WHILE THE ONION IS FRYING...
In a bowl, combine the creamy tahini and the remaining maple syrup. Loosen with water in 5ml increments until drizzling consistency. Mix in a squeeze of lemon juice, season to taste, and set aside for serving. Place a clean pan over a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds.
CRISP THE FALAFEL
Once the onion is caramelised, transfer to a bowl, cover to keep warm, and set aside for serving. Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the falafel patties for 3-4 minutes per side until crispy, turning as they colour. Remove from the pan on completion and drain on some paper towel.
PITA PARTY!
Cut the pitas in half and gently open up to make warm pockets. Scoop in some red pepper hummus and load up with the rinsed green leaves, caramelised onion, salsa, and crispy falafel. Finish off with a drizzle of tahini dressing and garnish with the remaining chopped parsley. Wow, Chef!
Red Onion - 1
Cucumber - 100g
Baby Tomatoes - 200g
Fresh Parsley - 8g
Maple Syrup - 30ml
Outcast Classic Falafel Mix - 110g
Creamy Tahini - 30ml
Lemon - 1
Whole Wheat Pitas - 3
Red Pepper Hummus - 60ml
Green Leaves - 40g
START WITH A LITTLE SALSA
Boil the kettle for step 2. Finely dice one peeled onion and finely slice the other. Place the diced onion in a bowl with the diced cucumber, quartered baby tomatoes, and three-quarters of the chopped parsley. Add in half of the maple syrup, a drizzle of oil, the juice of 4 lemon wedges, and the lemon zest to taste. Toss to coat, season to taste, and set aside for serving.
QUICK FALAFEL PREP
Place the falafel mix, a pinch of salt, and 400ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
CARAMELISE THE ONION
Place a large, nonstick pan over a medium heat with a drizzle of oil. When hot, fry the sliced onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further.
WHILE THE ONION IS FRYING...
In a bowl, combine the creamy tahini and the remaining maple syrup. Loosen with water in 5ml increments until drizzling consistency. Mix in a squeeze of lemon juice, season to taste, and set aside for serving. Place a clean pan over a medium heat. When hot, warm the pitas for about 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop them on a plate and heat up in the microwave for 30-60 seconds.
CRISP THE FALAFEL
Once the onion is caramelised, transfer to a bowl, cover to keep warm, and set aside for serving. Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the falafel patties for 3-4 minutes per side until crispy, turning as they colour. Remove from the pan on completion and drain on some paper towel.
PITA PARTY!
Cut the pitas in half and gently open up to make warm pockets. Scoop in some of red pepper hummus and load up with the rinsed green leaves, caramelised onion, salsa, and crispy falafel. Finish off with a drizzle of tahini dressing and garnish with the remaining chopped parsley. Wow, Chef!
Red Onion - 2
Cucumber - 200g
Baby Tomatoes - 400g
Fresh Parsley - 15g
Maple Syrup - 60ml
Outcast Classic Falafel Mix - 220g
Creamy Tahini - 60ml
Lemon - 2
Whole Wheat Pitas - 6
Red Pepper Hummus - 120ml
Green Leaves - 80g
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