Prep
15 mins

Cooking Time

Cooking
25 mins

Serves 4

Bistro

Ingredients

Serves: 4

  • 1 bag of Florette Bistro salad
  • 400g tinned chickpeas, drained and rinsed
  • ½ red onion, finely chopped
  • 1 garlic clove, peeled and crushed
  • Large handful of parsley
  • 80 g breadcrumbs
  • 2 tsp ground cumin
  • 2 tsp olive oil
  • Salt and pepper
  • 4 pittas breads
  • 2 tomatoes, sliced
  • ¼ cucumber, sliced
  • Tzatziki to serve, optional

Method

  1. Preheat the oven to 200°C/180°C Fan/Gas 6 and line a baking tray with greaseproof paper.
  2. Blitz the chickpeas, onion, garlic, parsley, breadcrumbs, cumin and olive oil in a food processor until the mixture is combined. Season well.
  3. Shape the mixture with your hands into 15 small falafel balls. Place on the baking tray and bake for 25 minutes.
  4. When ready to serve, toast the pittas. Fill with a few falafels, cucumber, tomato and a generous handful of Florette Bistro leaves. Add a dollop of your favourite sauce, we recommend tzatziki.
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