Excellent way not to waste one ingredient. This can be really a good Falafel pockets with cucumber and tomato plus a few of my favorites. If you're worried regarding the nutrient worth of a few of these dishes, avoid being. Though it could possibly be low in calories, though you are not receiving much nutrient value from it, it won't sustain you, and you will only end up hungry once again and eating more energy than you would need. Nutrition facts tags tell you exactly what's in the meals you consume. This makes it possible to determine when you are in possession of a healthy and balanced diet plan. Each and every single recipe we share has to get an ingredient label. Some recipes provide nutritional truth details. The component label lists the amount inside the field under. They're listed for each serving and as a proportion of the daily value.

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How to make Falafel pockets with cucumber and tomato

Yield = 4
Prep time: 0:10
Cook time: 0:40
Total time: 0:50

Ingredients

  • Olive oil spray, to grease
  • 1 brown onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground coriander
  • 2 teaspoons 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

Method

  • Step 1 Preheat oven to 190°C. Line a large baking tray with non-stick baking paper.
  • Step 2 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.
  • Step 3 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.
  • Step 4 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.
  • Step 5 Meanwhile, combine tomato, cucumber and remaining coriander in a bowl.
  • Step 6 To assemble, open the bread to form pockets. Fill with patties and tomato mixture. Drizzle over yoghurt to serve.