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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R141.24
for 4 servings · R35.31 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Pita Breads needs 4Wholewheat Pita Breads 6 pk R42.99 · whole pack (size can't be divided)R42.99
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Hummus needs 250 mlHummus Dipper 240 g R45.99 · whole pack (size can't be divided)R45.99
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Gherkins needs 100 gMild Dill Gherkins 780 g 780 g at R63.99 · 13% of packR8.20
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Outcast Beetroot Falafel Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Loaded Falafel Pita?
The preparation time for Loaded Falafel Pita with roasted sweet potato wedges & hummus is between 20 and 40 minutes.
What is the total time required to make Loaded Falafel Pita with roasted sweet potato wedges & hummus?
The total time required to make Loaded Falafel Pita with roasted sweet potato wedges & hummus is between 40 and 60 minutes.
How many servings does Loaded Falafel Pita provide?
4 servings
What are the main ingredients in Loaded Falafel Pita?
Baby Tomato, Gherkins, Green Leaves, Hummus, Outcast Beetroot Falafel Mix, Pita Bread, Red Onion, Sweet Potato
What is the nutritional information of Loaded Falafel Pita?
Calories: 776, Carbs: 129 grams, Fat: grams, Protein: 24.4 grams, Sugar: 25.9 grams, Salt: 1499 grams
How do I prepare Loaded Falafel 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! 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. 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. 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).
What should be prepared from my kitchen to make Loaded Falafel Pita?
Baby Tomato, Gherkins, Green Leaves, Hummus, Outcast Beetroot Falafel Mix, Pita Bread, Red Onion, Sweet Potato
How many calories does Loaded Falafel Pita have?
776 calories
How much fat content does Loaded Falafel Pita have?
grams