Beetroot falafel pitas
250 g, roughly chopped
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
¼ cup(s), (35g)
1 clove(s), crushed
2 tbs, plus extra to serve
1 small, halved lengthways, seeds removed, sliced
99% fat-free plain yoghurt
½ cup(s), (120g)
1½ tbs, finely chopped, plus extra leaves to serve
Flat bread, pita pocket, light, wholemeal
4 individual, (4 x 31g) halved crossways
⅓ cup(s), (80g)
Mixed salad leaves
2 cup(s), (60g)
1 x 3 second spray(s)
- Preheat oven to 200°C and line a baking tray with baking paper.
- Process beetroot, chickpeas, flour, spices, garlic and fresh coriander in a food processor until a coarse paste. Season with salt and pepper. Shape mixture into 12 balls and place on prepared tray. Press each ball to flatten slightly, then lightly spray with oil and sprinkle with sesame seeds. Bake for 30-35 minutes or until crisp on outside.
- Combine cucumber, yoghurt and mint in a small bowl. Open pitas and fill with hummus and falafels. Top with salad, minted cucumber yoghurt, and extra coriander and mint leaves to serve.