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Griddled vegetable pittas with falafels
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1 red onion, cut into
1 courgette, sliced lengthways into 6
1 red pepper, cut into 8 slices
1 tbsp extra virgin olive oil
150g tub natural yogurt
2 tsp harissa paste
190g pack Waitrose
4 wholemeal pittas, toasted
1. Toss the vegetables in the oil and season well. Griddle for 6-8 minutes or until tender and slightly charred, you may need to do this in two batches.
2. Meanwhile, mix the yogurt and harissa together. Bake the falafels in the oven according to pack instructions. Split the pittas and fill with the vegetables and falafels, spoon over the yogurt and serve.
Typical values per serving:
low in saturated fat
This recipe was first published in October 2015.
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