Feel-Good Falafel Pita Pockets

with Tabouleh and Harissa Hummus

2 tbs olive oil

2 tsp white or red wine vinegar

2 tbs vegan mayonnaise

oven tray

foil

medium frypan

Preheat the oven to 200C, fan-forced. Finely chop the tomato. Coarsely chop the mint leaves, discarding the stems. Crush 1 garlic clove.

Put 1 tbs olive oil and 2 tsp white wine vinegar in a bowl, season with salt and pepper and whisk to combine. Add the tomato and mint and toss to combine.

Halve the pita to form 4 pockets, put in a single layer on an oven tray and cover with foil. Heat in the oven for 10 mins or until softened and warmed through.

Meanwhile, heat 1 tbs olive oil in a medium frypan over medium-high heat. Fry the falafel, turning regularly, for 3-5 mins until golden. Remove the pan from the heat. Combine the hummus, garlic, 1 tsp harissa seasoning (see Make it milder) and 2 tsp water in a bowl. Taste, then season with salt and pepper.

Drain the tabouleh, discarding the liquid. Spread the inside of the pita pockets with the vegan mayonnaise, then fill with the tabouleh and falafel. Drizzle with the harissa hummus and sprinkle with some of the remaining harissa seasoning, to taste. Enjoy!

Harissa is a North African seasoning with a spicy kick. If you aren't keen on too much chilli, adjust the amount to taste or leave it out altogether. Or serve it at the table for those who do like it.