Ingredients
- 180g Riverina Dairy Cyprus Style Haloumi
- 1 small zucchini
- 2 x 400g cans chickpeas
- ½ onion, chopped
- ½ cup fresh mint leaves
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tbsp garlic, crushed
- 1 egg
- ½ cup plain flour
- ½ cup olive oil
- 8 pita pockets
- 120g mixed leaf lettuce
- 1 cucumber, sliced
- ½ red onion, thinly sliced
Dressing
- ¼ cup lemon juice
- 2 cups Greek yoghurt
- 3 tbsp Tahini paste/spread
- Salt and pepper
Haloumi Falafel Pita
- Roughly grate haloumi and zucchini and add to a medium sized bowl.
- Drain chickpeas into a strainer and rinse. Place chickpeas, onion, mint leaves, cumin, coriander, garlic, egg and flour in a food processor. Roughly process until just combined (not smooth).
- Heat oil in large frying pan to high heat. Roll 6cm round balls and cook falafel in batches for 2-3 minutes each side until golden on most surfaces. Remove from heat and place on a rack to rest.
- Dressing – combine the lemon juice, Greek yoghurt, Tahini and a pinch of salt & pepper.
- Halve pita pockets and heat as per packet instructions.
- Open pita pockets and add falafel, lettuce, cucumber and a sprinkle of red onion. Serve with dressing.
TIP: Cooked falafel can be placed on a tray and frozen then reheated in an air fryer for another meal.
