|Photo: Falafel pockets with cucumber and tomato recipe|
The home of Tasty Food Recipes invites you to try Falafel pockets with cucumber and tomato recipe. Enjoy my collection of delicious food recipes and learn how to make Falafel pockets with cucumber and tomato.
Chickpeas give this low-fat, diabetes-friendly vegetarian meal a protein boost.
Preparation Time 10 minutes
Cooking Time 40 minutes
Ingredients (serves 4)
Olive oil spray, to grease
1 brown onion, coarsely chopped
2 garlic cloves, crushed
2 tsp ground coriander
2 tsp ground cumin
2 x 400g cans chickpeas, rinsed, drained
1/3 cup chopped fresh coriander
50g (1/3 cup) plain flour
1 x 250g punnet grape tomatoes, halved
2 Lebanese cucumbers, finely chopped
4 small wholemeal pita breads, halved
Dairy Farmers Traditional Lite natural yoghurt, to serve
Preheat oven to 190°C. Line a large baking tray with non-stick baking paper.
Heat a frying pan over medium heat. Spray with olive oil spray. Add onion and garlic and cook, stirring, for 5 minutes or until onion is soft. Add the coriander and cumin and cook, stirring, for 1 minute or until aromatic. Set aside to cool slightly.
Place the onion mixture, chickpeas and 1/4 cup of coriander in the bowl of a food processor and process until well combined and the mixture just comes together. Transfer to a bowl. Add flour. Use your hands to mix until combined.
Divide mixture into 24 equal portions. Shape each portion into a 1cm-thick patty. Transfer to the lined tray. Spray with olive oil spray. Bake in oven, turning once, for 25-30 minutes or until golden.
Meanwhile, combine tomato, cucumber and remaining coriander in a bowl.
To assemble, open the bread to form pockets. Fill with patties and tomato mixture. Drizzle over yoghurt to serve.
Good Taste - February 2008, Page 47
Recipe by Chrissy Freer
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