Beetroot falafel pittas
9
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Adding beetroot to these chickpea falafels gives them extra flavour and colour.
Ingredients
Beetroot
250 g, cooked, roughly chopped
Chickpeas, cooked
1 can(s), large, drained, drained and rinsed
Plain White Flour
4 tablespoon(s), level
Ground Cumin
1 teaspoon(s), level
Coriander, Dried
1 teaspoon(s), level
Garlic
1 clove(s)
Coriander, fresh
2½ tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Sesame Seeds
1 tablespoon(s)
Cucumber
½ individual, extra large, trimmed, halved lengthways, seeds removed and sliced
Fat Free Natural Yogurt
120 g
Mint, Fresh
2½ tablespoon(s)
Wholemeal Pitta Bread
4 medium
Reduced Fat Houmous
6 tablespoon(s)
Salad leaves
60 g
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking tray with baking paper.
2
Put the beetroot, chickpeas, flour, spices, garlic and fresh coriander into a food processor. Season to taste, then blitz to a coarse paste. Form the mixture into 12 balls and put on the prepared tray. Press each ball to flatten slightly, then mist with cooking spray and scatter over the sesame seeds. Bake for 30-35 minutes until crisp on the outside.
3
Combine the cucumber, yogurt and mint in a small bowl. Split the pittas and fill with the houmous and falafels. Top with the salad, minted cucumber yogurt and extra mint leaves, then cut in half and serve.
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