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Falafel Pittas with Fruity Crunchy Salad
Emily Davenport
2 servings
20 minutes
554
Middle Eastern
Mains
These Falafel Pittas with Fruity Crunchy Salad are perfect for leftover fruits, salad, veg and bread. Mix and match what you have!
This is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Falafel about 200g (7oz)
- Pitta bread 2
- Crème fraîche 3 tbsp
- Milk 1 tbsp
- Salt and freshly ground black pepper
- Red or white cabbage 50g (2oz), shredded
- Dessert apple 1 small, peeled and chopped
- Ready-to-eat dried apricots 25g (1oz), chopped
- Raisins 15g (½oz)
- Little gem lettuce 1, shredded
- Tomato 1, sliced
Directions
Preheat the oven and warm the falafel according to the packet’s instructions
- Place the pitta bread in the oven during the last 3 minutes of cooking
- Meanwhile, make the salad
In a medium-sized bowl whisk together the crème fraîche and milk and season to taste with salt and pepper
- Add the cabbage, apple, apricots and raisins and mix well
- Split open each pitta and fill with the lettuce and tomato and some of the fruity salad, then top with the falafel
- Serve with the remaining fruity salad.