Falafel Pita Pockets with Tabbouleh and Tahini Dressing
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Servings: 6
Try these traditional Lebanese falafel pita pockets are served with bulgar wheat tabbouleh and a creamy tahini dressing.
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Ingredients
Tabbouleh
- ⅓ C olive oil
- 2 Tbsp lemon juice
- ½ C bulgur wheat
- 2 C parsley
- 3 tomatoes
- 2 spring onions
- ⅓ C mint
- 100 g feta
Tahini dressing
- 4 Tbsp tahini
- 2 Tbsp lemon juice
- 1 tsp honey
- 1 garlic cloves
- ¼ tsp ground cumin
- 3 Tbsp water
Extras
- 400 g falafel mixture
- 6 tbsp olive oil
- 6 pitas
Instructions
- To make the tabbouleh, whisk together the olive oil and lemon juice. Add the bulgur wheat, toss and leave to soak until it is soft and plumped. About 15 minutes.
- Chop the parsley, tomatoes, spring onions and mint. When bulgar wheat has fully soaked, toss with vegetables and crumble through feta.
- Meanwhile, roll the falafel into small balls. Flatten slightly and fry over medium heat in a frying pan for about 1-2 minutes each side.
- To prepare the tahini dressing, whisk together the tahini, lemon juice, honey, garlic, cumin, and 1 tablespoon of water. Continue to whisk in 1 tablespoon of water at a time until the dressing reaches your desired consistency. Season as required..
- Heat pita pockets according to packet instructions and stuff with a scoop of tabbouleh, a couple of falafels and a drizzle of tahini dressing.
Notes
Dairy Free: Leave out the feta to enjoy a DF fresh falafel meal.