Mango-nificent Falafel Pitas
on wholewheat pita with sumac salad & hummus- Sesamzaad
- Mosterd
- Gluten
- Tarwe
- Soja
- Tarwe
- Gluten
- Mosterd
- May contain traces of allergens
- Spelt
.
Ingredients
60 g
Hummus
(Contains: Sesamzaad, Mosterd)
4 piece
Falafel
(May be present: Soja, Tarwe, Gluten, Mosterd)
½ piece
Red onion
1 piece
Tomato
¼ piece
Cucumber
30 g
Lamb's lettuce
1 teaspoon
Sumac
20 g
Mango chutney
(Contains: Mosterd)
⅓ piece
Mango
2 piece
Wholewheat pita bread
(Contains: Gluten, Tarwe May be present: Spelt, Gluten)
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
Extra virgin olive oil
1 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 200°C (see Tip).
- Heat the pitas in the oven for 4 - 6 minutes, or use a toaster instead if preferred.
Tip: the oven will only be used for the pitas, so if you're using a toaster instead, you can skip preheating the oven.
- Slice the onion into half-rings (see Tip).
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the falafel for 7 minutes.
- Halve the falafel when they are done.
Tip: the onion will be served raw, but if preferred you can also fry it here with the falafel instead.
- Meanwhile, dice the tomato and the cucumber.
- Peel and dice the mango.
- In a salad bowl, combine the sumac with the extra virgin olive oil and the white wine vinegar. Season generously with salt and pepper.
- Add the lettuce, the tomato, the cucumber and the mango, then toss well to combine with the dressing.
Did you know... the mango in this recipe contains vitamin C, a nutrient that contributes to the reduction of tiredness and fatigue.
- In a small bowl, combine the hummus with the mango chutney.
- Serve all the elements separately at the table and allow everyone to assemble their own pitas as preferred.
- Serve any remaining salad alongside.
