Events and Celebrations

Greek Pitta Pockets

cook 20 mins
  • 8 ready-cooked falafel
  • 4 wholemeal pitta breads
  • 1/4 iceburg lettuce, shredded
  • 1/2 cucumber, diced
  • 12 cherry tomatoes, halved
  • 10–12 mint leaves, torn
  • 200 g (7 oz) ready-made hummus
  • 4 tablespoons crumbled feta cheese
  • Place the falafel on a baking sheet and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 10–12 minutes, or according to the pack instructions, turning once.
  • Meanwhile, cook the pitta breads under a preheated medium grill for 4–5 minutes on each side until toasted, then split each down a long side to make a pocket.
  • Toss together the lettuce, cucumber, tomatoes and mint in a bowl. Spoon the hummus into the pittas, then add the salad. Halve the falafel and place on the salad. Spoon over the feta to serve.
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