Easy falafel pitta pockets
We all have times where we need a little inspiration for packed lunches. These easy falafel pitta pockets are simple to make and are a nutritious meal too.
Servings 2 falafel pitta pockets
- 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
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.