Falafel Pittas with Fruity Crunchy Salad
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
Instructions
1
Preheat the oven and warm the falafel according to the packet’s instructions.
2
Place the pitta bread in the oven during the last 3 minutes of cooking.
3
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.
4
Split open each pitta and fill with the lettuce and tomato and some of the fruity salad, then top with the falafel.
5
Serve with the remaining fruity salad.
