Easy Falafel Pitta With Red Cabbage Slaw
Easy Falafel Pitta With Red Cabbage Slaw
A quick and easy falafel pitta recipe with a zesty, crunchy red cabbage slaw that works great with our Middle Eastern-inspired Yo Dips red pepper dip.
Try our Yo Dips Tzatziki dip or Yo Dips Garlic dip with this recipe to give it a Mediterranean twist.
Shop our Yo Dips Red Pepper seasoning and our other flavours using the link below.
Method
Step 1: Cook the falafel
Preheat your oven, then cook the falafel according to the instructions on the packet. Ensure the falafel is heated through before serving.
Step 2: Prepare the cabbage slaw
Finely slice the red cabbage, then place it in a large mixing bowl. Add a handful of chopped parsley, the juice of one lemon, and 2 tbsp of olive oil. Season with salt and pepper to taste. Toss everything together until well combined. Refrigerate for at least 30 minutes to allow the flavours to develop and the cabbage to soften slightly before serving.
Step 3: Make the Yo Dips Red Pepper dip
Add 200g of Greek yoghurt into a bowl and empty the Yo Dips red pepper sachet into it. Mix well until smooth. Set aside for 20 minutes before serving.
Step 4: Prepare the salad
Finely slice 1 red onion and place it in a bowl. Slice 1 tomato and half of a cucumber into thin rounds or half-moons. Set aside to assemble later.
Step 5: Warm the pitta bread
Lightly toast the pitta bread until warm and slightly crispy on the outside. Avoid over-toasting to keep them soft and pliable for filling.
Step 6: Assemble the pitta bread
Carefully cut an opening along the edge of each warm pitta to create a pocket. Start by spreading a generous layer of hummus inside the base of the pocket. Add 2 cooked falafel, then spoon in some of the red cabbage slaw. Layer with a few slices of red onion, tomato, and cucumber. Finish with a generous spoonful of the red pepper yoghurt dip on top. Serve immediately while warm.