Before I get into today’s post on falafel and roasted vegetable pitta, I promise this isn’t becoming a vegetarian blog full of pious recipes, no cake and no fun. Though I have been posting a few meatless recipes the last few weeks it has just ended up that these were either what we cooked for dinner on that day, or was just a recipe post I had ready to go. In the world of blogging having a post already written and waiting to be published is a wonderful thing which should be taken advantage of straight away! Anyway before we get to today’s meal I thought I’d also show you a sneaky preview of the lovely cupcakes which will be coming up very soon. We did some baking recently and made wonderful cupcakes for a friends new born baby. I they were really sweet. The ‘M’ is for his initial, they will be coming up soon. Now to the falafel.
This post is less of a recipe and more of a ‘how to’ guide to what I did. We visited Hana’s parents for the weekend and some how came home with a big bag of food, funny and very nice how that happens, always very much appreciated! In that big bag of bits we had a pack of falafels which we were going to need to use up quickly so this is what I did with them.
Falafel pitta’s for two:
I started by washing then slicing a red and green pepper and a red onion into chunky slices, popped them on a baking tray, dressed with olive oil and grilled for them 15 minutes.
Meanwhile I blitzed a second red onion with a ripe avocado and a clove of garlic till it made a chunky guacamole like dip.
After 15 minutes I took the vegetables out of the grill and popped the falafels on the same baking tray and grilled for 15 minutes (according to the pack). When cooked I took it all out the oven.
I warmed the pitta in a toaster, stuffed with mixed salad, a few roast peppers and onions two falafels a good dollop of the avocado dip and finally some Greek yogurt. Done.
If I may say so it made a lovely dinner for a warm late spring evening.
What you’ll need for falafels for two
- 4 pitta bread
- 2 red onion
- 1 green pepper
- 1 red pepper
- 1 ripe avocado
- 1 clove of garlic
- pack of falafel
- Greek Yogurt