Pita pockets spread with creamy hummus, layered with sweet caramelised onion, tangy quartered baby tomatoes, gherkins, and crunchy fresh greens. A dish perfect for a satisfying yet light lunch or casual, fuss-free dinner.
Loaded Falafel Pita
Loaded Falafel Pita
with roasted sweet potato wedges & hummus
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Tomatoes
- Gherkins
- Green Leaves
- Hummus
- Outcast Beetroot Falafel Mix
- Pita Bread
- Pita Breads
- Red Onion
- Red Onions
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
READY TO ROAST
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TIME TO CARAMELISE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until caramelised, 7-9 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
MIX THE FALAFELS
Boil the kettle. 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.
PITA POCKETS
Return the pan, wiped down, to medium heat. When hot, toast the pita until heated through, 30-60 seconds per side. Alternatively, pop it on a plate and heat in the microwave, 30-60 seconds. Slice the pita in half to make two pockets.
CRISPY FLAVOUR BOMBS
Roll the rehydrated falafel mixture into 4-5 balls and gently flatten to form mini patties. Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafel patties until crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel before cutting each patty in half.
A FULFILLING FILLING
Fill the pita pockets with some of the shredded leaves, the quartered tomatoes, the caramelised onion, the sliced gherkins, and the falafel halves. Spoon over ½ the hummus. Side with the roasted potato wedges, any remaining filling and serve with the remaining hummus for dunking. Beautiful, Chef!
Sweet Potato - 250g
Red Onion - 1
Outcast Beetroot Falafel Mix - 55g
Pita Bread - 1
Green Leaves - 20g
Baby Tomatoes - 80g
Gherkins - 25g
Hummus - 60ml
READY TO ROAST
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TIME TO CARAMELISE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until caramelised, 7-9 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
MIX THE FALAFELS
Boil the kettle. 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.
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.
CRISPY FLAVOUR BOMBS
Roll the rehydrated falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafel patties until crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel before cutting each patty in half.
A FULFILLING FILLING
Fill the pita pockets with some of the shredded leaves, the quartered tomatoes, the caramelised onion, the sliced gherkins, and the falafel halves. Spoon over ½ the hummus. Side with the roasted potato wedges, any remaining filling and serve with the remaining hummus for dunking. Beautiful, Chef!
Sweet Potato - 500g
Red Onion - 1
Outcast Beetroot Falafel Mix - 110g
Pita Breads - 2
Green Leaves - 40g
Baby Tomatoes - 160g
Gherkins - 50g
Hummus - 125ml
READY TO ROAST
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
TIME TO CARAMELISE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
MIX THE FALAFELS
Boil the kettle. Place the falafel mix, a pinch of salt, and 300ml 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.
PITA POCKETS
Return the pan, wiped down, to medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, pop it on a plate and heat in the microwave, 30-60 seconds. Slice the pitas in half to make two pockets per pita.
CRISPY FLAVOUR BOMBS
Roll the rehydrated falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafel patties until crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel before cutting each patty in half.
A FULFILLING FILLING
Fill the pita pockets with some of the shredded leaves, the quartered tomatoes, the caramelised onion, the sliced gherkins, and the falafel halves. Spoon over ½ the hummus. Side with the roasted potato wedges, any remaining filling and serve with the remaining hummus for dunking. Beautiful, Chef!
Sweet Potato - 750g
Red Onions - 2
Outcast Beetroot Falafel Mix - 165g
Pita Breads - 3
Green Leaves - 60g
Baby Tomatoes - 240g
Gherkins - 75g
Hummus - 180ml
READY TO ROAST
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
TIME TO CARAMELISE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
MIX THE FALAFELS
Boil the kettle. 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.
PITA POCKETS
Return the pan, wiped down, to medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, pop it on a plate and heat in the microwave, 30-60 seconds. Slice the pitas in half to make two pockets per pita.
CRISPY FLAVOUR BOMBS
Roll the rehydrated falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafel patties until crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel before cutting each patty in half.
A FULFILLING FILLING
Fill the pita pockets with some of the shredded leaves, the quartered tomatoes, the caramelised onion, the sliced gherkins, and the falafel halves. Spoon over ½ the hummus. Side with the roasted potato wedges, any remaining filling and serve with the remaining hummus for dunking. Beautiful, Chef!
Sweet Potato - 1kg
Red Onions - 2
Outcast Beetroot Falafel Mix - 220g
Pita Breads - 4
Green Leaves - 80g
Baby Tomatoes - 320g
Gherkins - 100g
Hummus - 250ml
Woolies Products in this dish
