Pick up a few simple ingredients and throw together this traditional Middle Eastern fare in minutes.
1 x 200g pkt falafel mix
60ml (1/4 cup) olive oil
4 rounds Greek pita bread (Buttercup brand)
1 large green zucchini, ends trimmed, coarsely grated
1 x 200g punnet grape tomatoes, halved
1 x 250g container hummus
1/3 cup loosely packed fresh continental parsley leaves
(1) Make up the falafel mix following packet directions. Divide falafel mixture into 8 equal portions and shape into 5cm patties. Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add the patties and cook for 4-5 minutes each side or until golden. Transfer patties to a plate and cover with foil to keep warm.
(2) Heat the remaining oil in the frying pan over high heat. Add the pita bread and cook for 1 minute each side or until golden brown. Place pita bread on serving plates. Top with zucchini, tomato and falafel. Top with a dollop of hummus and sprinkle with parsley leaves.
Notes: Leftovers: Brush the pita bread with garlic oil and grill on the barbecue.
Photography by Mark O’Meara