Name: Falafel and cabbage salad pockets
Cook time: 5 min
Total time: 5 min
Ingredients: 1/2 large tomato (110g), chopped coarsely; 2 tablespoon coarsely chopped fresh flat-leaf parsley leaves; 1/2 small lebanese cucumber (65g), chopped coarsely; 1 large green onion (scallion), chopped coarsely; 1 cup (80g) shredded red cabbage; 1 tablespoon olive oil; 1 tablespoon lemon juice; 6 store-bought mini falafel (180g); 2 small pocket pita breads (170g); 1/2 cup (120g) store-bought baba ghanoush; 8 drained fefferoni peppers, optional

Ingredients

1/2 large tomato (110g), chopped coarsely

2 tablespoon coarsely chopped fresh flat-leaf parsley leaves

1/2 small lebanese cucumber (65g), chopped coarsely

1 large green onion (scallion), chopped coarsely

1 cup (80g) shredded red cabbage

1 tablespoon olive oil

1 tablespoon lemon juice

6 store-bought mini falafel (180g)

2 small pocket pita breads (170g)

1/2 cup (120g) store-bought baba ghanoush

8 drained fefferoni peppers, optional

Method

1.Combine tomato, parsley, cucumber, green onion, cabbage and combined oil and juice in a medium bowl; season to taste.

2.Heat falafel in microwave oven for 1 minute on HIGH (100%) or until heated through. Break falafel up with a fork.

3.Cut pita in half. Spread inside of pita with baba ghanoush; fill with falafel, cabbage salad and peppers.

You can use ready-made tabbouleh instead of the cabbage salad, if you like. Fefferoni peppers are long finger-like chillies from the Balkan region; they come pickled and are mild in flavour but have a lingering bite. This recipe is not suitable to freeze.
Note

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Ingredients

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