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Falafel Pita Pockets

Falafel Pita Pockets

with Beetroot, Pomegranate & Walnut Dip

Woohoo! Kebab night! Don’t worry – we’re keeping it healthy with this tasty falafel wrap. If you haven’t tried this beetroot, pomegranate & walnut dip before, get ready. It really is out of this world!

Allergens:
Sesame
Soy
Milk
Tree Nuts
Gluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

roma tomato

½ bunch

parsley

1 bunch

mint

1 packet

falafels

(Contains Sesame, Soy;)

1 tub

Greek-style yoghurt

(Contains Milk;)

1 tub

Beetroot & Walnut Relish

(Contains Tree Nuts; May be present: Egg. )

1 head

Gem Lettuce

4

pita pockets

(Contains Gluten;)

Not included in your delivery

2 tsp

olive oil

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3380 kcal
Fat14.7 g
of which saturates3.4 g
Carbohydrate133 g
of which sugars15.8 g
Dietary Fibre0 g
Protein27.6 g
Cholesterol0 mg
Sodium986 mg
The average adult daily energy intake is 8700 kJ

Utensils

Knife
Chopping board
Bowl
Baking Tray
Baking Paper
Small Bowl

Instructions

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, dice the roma tomato, and finely chop the parsley and mint. Finely slice the gem lettuce.

Combine the ingredients
2

Combine the tomato, parsley and half of the mint in a medium bowl. Drizzle with olive oil. Season with salt and pepper and then toss to combine. Set aside.

Wrap the pita pockets in a foil pouch
3

Place the falafel on a lined oven tray. Wrap the pita pockets in a foil pouch and place on tray next to the falafel. Cook in the oven for 8 minutes or until warmed through.

Combine the Greek yoghurt and remaining mint
4

Meanwhile, in a small bowl combine the Greek yoghurt and remaining mint.

Fill the pita pockets
5

To serve, halve the pita pockets and fill with tomato and herb salad, falafel, Beetroot, Pomegranate & Walnut dip, gem lettuce and a dollop of minted yoghurt.