Pita pockets spread with creamy hummus as a base, then layered with sweet caramelised onion, tangy slices of tomato, pickled gherkins, and crunchy fresh greens. Dip into the tahini for that perfect bite.
Leopard’s Leap Authentic Falafel Pita
Leopard’s Leap Authentic Falafel Pita
with roasted sweet potato wedges & hummus
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Fresh Parsley
- Gherkins
- Green Leaves
- Hummus
- Nish Nush Falafel Balls
- Onion
- Onions
- Sweet Potato
- Tahini
- Tomato
- Tomatoes
- White Pita Bread
- White Pita Breads
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Sugar/Sweetener/Honey
GET READY TO ROAST
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TIME TO CARAMELISE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced Onion and fry for 7-9 minutes until caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm.
PITA POCKETS
Return the pan, wiped down, to a medium heat. When hot, warm the pita for 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop it on a plate and heat up in the microwave for 30-60 seconds. Slice the pita horizontally to make two pockets. Loosen the Tahini with a splash of water and season.
CRISPY FLAVOUR BOMBS
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the falafel balls and fry for 2-3 minutes per side until golden brown and crispy. Remove from the pan and drain on paper towel. Slice each ball in half.
A FULFILLING FILLING
Fill the pita pockets with the shredded leaves, the sliced tomato, the caramelised onion, the sliced Gherkins, and the falafel halves. Spoon over the hummus and sprinkle over the chopped parsley. Side with the roasted potato wedges and serve with the tahini for dunking. Beautiful, Chef!
GET READY TO ROAST
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
TIME TO CARAMELISE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced Onion and fry for 7-9 minutes until caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm.
PITA POCKETS
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for 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. Slice the pitas horizontally to make two pockets per pita. Loosen the Tahini with a splash of water and season.
CRISPY FLAVOUR BOMBS
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the falafel balls and fry for 2-3 minutes per side until golden brown and crispy. Remove from the pan and drain on paper towel. Slice each ball in half.
A FULFILLING FILLING
Fill the pita pockets with the shredded leaves, the sliced tomato, the caramelised onion, the sliced Gherkins, and the falafel halves. Spoon over the hummus and sprinkle over the chopped parsley. Side with the roasted potato wedges and serve with the tahini for dunking. Beautiful, Chef!
GET READY TO ROAST
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TIME TO CARAMELISE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced Onion and fry for 8-10 minutes until caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm.
PITA POCKETS
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for 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. Slice the pitas horizontally to make two pockets per pita. Loosen the Tahini with a splash of water and season.
CRISPY FLAVOUR BOMBS
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the falafel balls and fry for 2-3 minutes per side until golden brown and crispy. Remove from the pan and drain on paper towel. Slice each ball in half.
A FULFILLING FILLING
Fill the pita pockets with the shredded leaves, the sliced tomato, the caramelised onion, the sliced Gherkins, and the falafel halves. Spoon over the hummus and sprinkle over the chopped parsley. Side with the roasted potato wedges and serve with the tahini for dunking. Beautiful, Chef!
GET READY TO ROAST
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
TIME TO CARAMELISE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced Onion and fry for 8-10 minutes until caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm.
PITA POCKETS
Return the pan, wiped down, to a medium heat. When hot, warm the pitas for 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. Slice the pitas horizontally to make two pockets per pita. Loosen the Tahini with a splash of water and season.
CRISPY FLAVOUR BOMBS
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the falafel balls and fry for 2-3 minutes per side until golden brown and crispy. Remove from the pan and drain on paper towel. Slice each ball in half.
A FULFILLING FILLING
Fill the pita pockets with the shredded leaves, the sliced tomato, the caramelised onion, the sliced Gherkins, and the falafel halves. Spoon over the hummus and sprinkle over the chopped parsley. Side with the roasted potato wedges and serve with the tahini for dunking. Beautiful, Chef!
Frequently Asked Questions
What is the preparation time for Leopard’s Leap Authentic Falafel Pita?
The preparation time for Leopard’s Leap Authentic Falafel Pita with roasted sweet potato wedges & hummus is between 20 and 40 minutes.
What is the total time required to make Leopard’s Leap Authentic Falafel Pita with roasted sweet potato wedges & hummus?
The total time required to make Leopard’s Leap Authentic Falafel Pita with roasted sweet potato wedges & hummus is between 40 and 60 minutes.
How many servings does Leopard’s Leap Authentic Falafel Pita provide?
4 servings
What are the main ingredients in Leopard’s Leap Authentic Falafel Pita?
Fresh Parsley, Gherkins, Green Leaves, Hummus, Nish Nush Falafel Balls, Onion, Onions, Sweet Potato, Tahini, Tomato, Tomatoes, White Pita Bread, White Pita Breads
What is the nutritional information of Leopard’s Leap Authentic Falafel Pita?
Calories: 1052, Carbs: 154 grams, Fat: grams, Protein: 37 grams, Sugar: 29.7 grams, Salt: 2036 grams
How do I prepare Leopard’s Leap Authentic Falafel Pita?
GET READY TO ROAST: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. TIME TO CARAMELISE: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced onion and fry for 7-9 minutes until caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan and cover to keep warm. CRISPY FLAVOUR BOMBS: Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the falafel balls and fry for 2-3 minutes per side until golden brown and crispy. Remove from the pan and drain on paper towel. Slice each ball in half. A FULFILLING FILLING: Fill the pita pockets with the shredded leaves, the sliced tomato, the caramelised onion, the sliced gherkins, and the falafel halves. Spoon over the hummus and sprinkle over the chopped parsley. Side with the roasted potato wedges and serve with the tahini for dunking. Beautiful, Chef! PITA POCKETS: Return the pan, wiped down, to a medium heat. When hot, warm the pitas for 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. Slice the pitas horizontally to make two pockets per pita. Loosen the tahini with a splash of water and season.
What should be prepared from my kitchen to make Leopard’s Leap Authentic Falafel Pita?
Fresh Parsley, Gherkins, Green Leaves, Hummus, Nish Nush Falafel Balls, Onion, Onions, Sweet Potato, Tahini, Tomato, Tomatoes, White Pita Bread, White Pita Breads
How many calories does Leopard’s Leap Authentic Falafel Pita have?
1052 calories
How much fat content does Leopard’s Leap Authentic Falafel Pita have?
grams
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