FALAFEL PITAS WITH KRAUT AND HARISSA HONEY DRIZZLE

Nothing beats fresh homemade falafels in pita bread. Quick and easy, perfect for a weekend lunch or midweek dinner.

SERVES 2-4
Recipe by Phillipa T
Photography by Phillipa T

INGREDIENTS FALAFEL
2 cans chickpeas, rinsed, drained and patted dry with paper towels
1 cup parsley leaves with stems
½ cup roughly chopped red onion
1 garlic clove
1 tablespoon tahini
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon ground coriander (optional)
½ teaspoon each sea salt and black pepper
3 tablespoon extra-virgin olive oil
3 tablespoon all-purpose flour
Lemon

INGREDIENTS FOR HARISSA DRIZZLE
1 tablespoon of harissa
1 tablespoon of runny honey

INGREDIENTS FOR YOGHURT DRESSING
100g plain Greek yoghurt
½ garlic clove, crushed
Lemon juice, to taste
Pinch of paprika
Salt and pepper, to taste

INGREDIENTS FOR GARNISH
Mixed salad greens, cos or iceberg
Cherry tomatoes, halved
Cucumber, scrap out seeds and cut into approx 1cm cubes
Red onion, sliced
Living Goodness Naked Sauerkraut

METHOD FOR FALAFEL
• Pulse all ingredients, except for the all-purpose flour, in a processor until crumbly — not smooth.
• Add 1 tablespoon of flour at a time and pulse until the mixture is no longer wet and can be easily shaped. 
• Transfer to a mixing bowl and chill in fridge for an hour. 
• Heat oil in pan.
• Form small balls of the falafel mix and press slightly into discs.
• Fry until golden brown on both sides and place on a paper towel to soak up excess oil.

TO SERVE
• Lightly toast the pita breads.
• To assemble spread a layer of the yoghurt dressing on a pita, scatter over some salad ingredients, top with three falafels, then the sauerkraut and some Harissa drizzle.