Falafel Pittas with Garlic & Harissa Sauce Recipe

Ingredients

1 red onion
½ cucumber
1 carrot
1 vine tomato
½ little gem lettuce
12 falafels with sesame & mint
1 garlic clove
A handful of mint
1 lemon
1 tsp rose harissa paste
150g Greek style yogurt
2 wholemeal pitta breads

Prep: 20 mins | Cook: 15 mins

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Method

1. Warm your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the red onion. Dice the cucumber. Peel and coarsely grate the carrot. Dice the tomato. Give the lettuce a rinse under a cold tap, if needed, and shake dry. Thinly slice the lettuce leaves. Slide the chopped veg into a large bowl.

2. Arrange the falafels onto a baking tray. Bake for 12-15 mins, till the falafels are warmed through.

3. Meanwhile, peel and grate the garlic into a small bowl. Finely shred the mint leaves and add to the garlic. Squeeze in the juice from half a lemon. Add the harissa, the yogurt and a pinch of salt and pepper and stir well. Scoop ¼ of the yogurt dressing into the bowl with the veg and toss to combine.

4. Sprinkle the pittas with a little cold water on each side. Place the pittas onto the oven shelf below the falafels. Warm through for 5 mins, till just crisping up.

5. Split the pitta breads and add a few spoonfuls of the salad to each one. Tuck in the falafels and drizzle in the remaining garlic and harissa sauce. Serve straight away, with the remaining salad on the side.

6. Out To Lunch
These falafel pittas make a great lunch box. Bake the falafels and pop them into a lunchbox. Add the dressed salad, and a small tub of the extra dressing. If you have a toaster, you can warm the pittas through just before eating. Alternatively, you can toast the pittas till they're crisp, slice them into strips and serve on the side of the falafels and salad.