Chickpeas are the main ingredient in all falafels. They’re a great source of complex carbohydrates and fibre. They can also provide a steady release of energy for little ones. This can help them avoid those sugar highs and lows while out and about at school.
You can use ready made falafels or make your own the night before. We have a great recipe for homemade falafels here. Either way once they’re ready it takes just 5 minutes to put them into a tasty packed lunch to go.
Summary
Prep: 5 minutes
Ages: Toddlers to Teens
Difficulty: Easy peasy
Makes: 2 falafel pitta pockets
What goes in a falafel pitta?
Apart from the main ingredient (the falafel itself) you can pick and choose the garnishes that you want to put in a falafel pitta. We’ve broken them down into 3 main categories:
Sauce
This helps to keep everything nice and moist. Use whatever you like to dip your falafels into when eating them whole. Some ideas are: natural yogurt, Greek tzatziki or creamy hummus.
Herbs and salad leaves
You can choose the herbs that you like best. These could be parsley, coriander, mint or even chives. You could add some rocket or other salad leaves there too.
A touch of ‘zing’
Add a bit of zing. It could be a squeeze of lemon or lime juice. Or it could be a sprinkle of paprika.
If you like spicy food you could even chop up a little chilli pepper to sprinkle over it (not recommended for children!)
Easy falafel pitta pockets
Ingredients
- 2 falafels (cooked) – see our homemade falafel recipe here.
- 1 large wholewheat pitta bread (or wrap)
- handful rocket leaves
- 1 tablespoon chopped chives
- 2 tablespoons natural yoghurt
- Squeeze of lemon juice
Instructions
- Cut your pitta bread into two halves.
- Wrap them in aluminium foil and warm in the oven until lightly toasted. Try not to overcook them as they can go hard. Open up the pockets to begin filling them.
- Dice your chives and chop the rocket up into small pieces.
- Lay them out inside your pitta breads or along the middle of your wrap (if using).
- Cut your cooked falafels into slices. Alternatively you can break them apart with a fork into crumbled pieces. Lay them out over your chopped herbs and salad leaves.
- Drizzle a tablespoon of natural yogurt over them.
- Add a squeeze of lemon juice. Season with salt and pepper (optional).
- Pack to enjoy as a tasty lunch later in the day.
Easy falafel pitta pockets – our step by step guide:
Prepare your pitta halves
Halve your pitta bread to make two pockets.
Wrap them in foil and warm them in the oven until lightly toasted. Try not to overcook them as they can go hard.
Chop your herbs and salad leaves
Dice the chives and chop the rocket leaves.
Lay them out in your pitta halves or wholewheat wrap (if using)
First add in the chopped chives and rocket.
If you’re making it as a wrap lay them out down the middle of the tortilla.
Lay out your falafel pieces
Slice your falafels or use a fork to break them apart into rough pieces.
Place them on top of your chopped herbs.
Add yogurt and lemon juice
Spoon over the natural yogurt and a squeeze of lemon juice.
Season with salt and pepper (optional).
If making it as a wrap, roll it up tightly
Roll the wrap together tightly.
If you want to make it as a parcel then leave space above and below the line of herbs and falafels. Fold in the sides and then fold over the top and bottom.
Wrap it up and let the kids enjoy it later on as a packed lunch.
Dig into these tasty little falafel meals to go
Easy falafel pitta pockets
Ingredients
- 2 falafels (cooked) – see our homemade falafel recipe here.
- 1 large wholewheat pitta (or tortilla wrap)
- handful rocket leaves
- 1 tablespoon chives diced
- 2 tablespoons natural yogurt
- squeeze lemon juice
Instructions
-
Cut your pitta bread into two halves.
-
Wrap them in aluminium foil and warm in the oven until lightly toasted. Try not to overcook them as they can go hard. Open up the pockets to begin filling them.
-
Dice your chives and chop the rocket up into small pieces.
-
Lay them out inside your pitta breads or along the middle of your wrap (if using).
-
Cut your cooked falafels into slices. Alternatively you can break them apart with a fork into crumbled pieces. Lay them out over your chopped herbs and salad leaves.
-
Drizzle a tablespoon of natural yogurt over them.
-
Add a squeeze of lemon juice. Season with salt and pepper (optional).
-
Pack to enjoy as a tasty lunch later in the day.
