pitta

These home-made green vegan easy falafels are the perfect filling for a simple but delicious falafel wrap! 

Homemade Easy Falafel wrap

beans

chickpeas

parsley

coriander

onion

garlic

salt

tBsp baking powder (used only before frying)

sunflower oil

pita bread

ready falafels

pink pickles (recipe on my Instagram Highlights)

tomatoes

cucumbers

tahini dressing

yogurt (natural

tahini

lemon

cumin powder

filtered water (in case the dressing is too thick)

Wash the beans and chickpeas and then leave them to soak them in cold water over night.* Drain and rinse well, when ready to proceed with the falafel recipe.

Blend all the falafel base ingredients in a food processor/blender until you obtain a smooth uniform mixture. They should have a beautiful green colour.**

When you are ready to fry the falafels, add 1 tBsp baking powder to the mix. The baking powder should only be added at the last moment before frying. This adds an 'airiness' to the mix that is needed for the perfect texture.

Heat up a few inches of sunflower oil in a saucepan until it bubbles softly. Using a falafel scoop or a spoon/fork, form the falafels patties and carefully dip them in the hot oil. After 3-4 minutes, carefully turn them over. The falafels are ready when they become golden-brown in colour. Lay on a piece of paper towel to drain off any excess cooking oil, although there shouldn't be much!

To prepare the tahini dressing, mix all the dip ingredients together well and set aside.

Prepare the rest of the wrap ingredients by chopping the veggies. I like to create a variety of textures so I love to grate/julienne my cucumber, roughly chop lettuce and thinly slice the various other bits.

To create the wrap, open a traditional pita bread, lay the veggies and falafel on it, then add some tahini dressing. Roll the bread. Enjoy your falafel wrap (sandwich)! Definitely one of the most delicious ways to eat falafels!

Make your own Turkish style Takeaway Lamb Shish Kebab skewers at home with this simple step by step fakeaway recipe guide.We show you what lamb meat to use, what ingredients to marinade the lamb with, how to marinate the kebabs. How long to cook for on a Gas or Charcoal BBQ, baked in the Oven or under the Grill and finally what to serve them with.

Takeaway Lamb Shish Kebab

Lamb

tbsp Olive Oil

Garlic garlic

tsp Sundried Tomato Puree (or 2 tsp regular tomato puree)

Cayenne Pepper

Paprika

¼ tsp Ground Coriander

Cumin

Lemon

Marinade

Place marinade ingredients into a large plastic ziplock bag or a large bowl.

Meat

Chop meat into 2-inch cubes, add lamb to marinade. Seal bag and rub the marinade into the meat.

Refrigerate

Leave sealed bag or bowl in the fridge to marinate the lamb meat. For best results leave as long as possible, but can be anytime between 2- 24 hours

Thread

Thread the lamb onto skewers- we made two large kebab skewers. You could do 3 medium or 4 small skewers if prefered?

Cook

Skip to what method of cooking you are using, to see how long to preheat? Then to skip to COOKING TIME section.

Preheat

Preheat gas BBQ grill for 5 minutes, oil the grill plate before placing the kebabs on.

Gas BBQ Grill - High heat

Light the charcoal BBQ grill 30 minutes prior to cooking, the flames should have calmed down &amp; the charcoals should have turned white? Oil the grill plate before placing the kebabs on.

Charcoal BBQ Grill

Preheat for 5 minutes, place foil under grill plate.

Oven Grill

Grill/BBQ

Cook for 6 minutes on one side then turn for another 6 minutes on the other. Do not keep turning the sticks once halfway through is fine.

COOKING TIME-The below time will result in &#039;Medium-Well&#039; done Lamb Kebab - adjust cooking time to less for medium-rare or more for well done?

Oven

Preheat oven to 200°C/400°F - Oil the baking tray or bake on foil to prevent sticking. Oven cook for 15 minutes, no need to turn.

Check

Cut into a chunk of lamb to check if cooked to the desired doneness? Cook for longer if required?

Pitta

Add Pitta bread for the last minute to warm through on the grill plate

Serve

Serve lamb on top of pitta and a salad consisting of shredded lettuce, red cabbage, cucumber, onion, and tomato. Or on a bed of rice.

Sauce

Drizzle over Garlic Mayo or/and Kebab Shop Chilli Sauce

Oven Baked

https://embed.mediavine.com/videos/jcuxti2nusir8voph6tw

Make your own Turkish style Takeaway Lamb Shish Kebab skewers at home with this simple step by step fakeaway recipe guide.
We show you what lamb meat to use, what ingredients to marinade the lamb with, how to marinate the kebabs.
How long to cook for on a Gas or Charcoal BBQ, baked in the Oven or under the Grill and finally what to serve them with.

Souvlaki is a popular fast food option in Greece and involves grilling meat on a skewer before stuffing into flatbreads with salads and sauces. In this version, hunks of pork shoulder are first marinated in oil, lemon, oregano, cumin, paprika and garlic

Pork souvlaki

pork shoulder,

olive oil

lemon,

oregano

tsp cumin

tsp smoked paprika

garlic cloves, crushed

Little Gem lettuces, shredded

red onion, thinly sliced

tomatoes, sliced

pittas

In a bowl, mix together the pork, oil, lemon zest and juice, oregano, cumin, paprika and garlic with plenty of seasoning. Refrigerate and leave to marinade for at least an hour.

Heat the grill to high. Thread the pork onto four metal skewers and put onto a baking tray. Grill for 3-4 mins, then flip and repeat, until the pork is cooked through and charred in places.

Serve the skewers with shredded lettuce, thinly sliced onion and sliced tomatoes, tzatziki and pittas or flatbreads.

Simple 4-ingredient homemade pita bread - Miles better than store-bought versions, with just 4 ingredients to make fluffy, pillowy pita pockets every time.

How to Make Homemade Pita Bread

white flour (250 grams)

dry yeast (7 grams)

tsp salt

water

tBsp sugar (optional)

Mix the yeast, sugar, and warm water together in a small bowl and leave to rest, until the mixture rises and foams. This can take a different amount of time depending on the temperature of your water, the room and more. 10-15 minutes should be enough. 

In the meantime, mix the flour and salt in a large bowl. Be careful not to put the salt in the yeast mixture, as this can harm the yeast growth. 

Add the yeast mixture into the flour one and mix well, until a slightly sticky dough begins to form. 

Knead the dough on a clean surface for 15 mins until it's soft, smooth, elastic and pliable. Add a bit of flour if needed, to help with the dough sticking to your hands ( or use a floured work surface). * At the end, form into a ball. Your dough should be smooth and moist but not sticky at this point. 

Place the dough in a large bowl. With wet hands, moisten the top of the dough ( you can do this with water or olive oil) , then cover it with a towel and set aside in a warm place to rise for about 1 hour. The dough should double in size, during this time. 

Once the dough has risen, cut it into 4 equal parts. You can even use a scale to be precise. Then, form into dough balls.

Roll each dough piece with a rolling pin on a floured surface, till it's about 1/4 inch thickness.

To make a perfect circle, you can use a bowl/plate to cut out the dough. Or leave as is, if you don't mind a more 'rustic' look. You can see how I did it on the video in the blog.

Place the rolled out dough on a floured surface (such as a baking sheet). Cover it with a slightly damp cloth/towel and let it rest for a further 30 minutes. 

Place a baking tray/pan upside down in the oven. Then preheat the oven to 250ºC.**

Then, carefully place each rolled dough on the inverted pan for 3- 4 minutes.***The pita bread bakes quickly - it will puff up within minutes and then get a brownish/golden colour. 

As soon as you remove them from the oven, cover them with a dry cloth. This will keep them soft and will prevent them from crisping up. 

https://content.jwplatform.com/videos/LYwqvUcE.mp4

This is a recipe for a simple homemade pita bread. Everyone can make fluffy, pillowy pita pockets every time!

The Best Authentic Homemade Pita Bread

Pack a pitta with chicken, salad and homemade caesar dressing for an easy lunch. It takes just 10 minutes from prep to plate and it's healthy too

Caesar pitta

lemon juice

tbsp fat-free Greek yogurt

tbsp lighter mayonnaise

mustard powder

anchovy

small skinless cooked chicken breast,

cucumber

cherry tomatoes halved

Little Gem lettuce leaves, shredded

wholemeal pitta bread

Whisk the lemon juice, garlic, yogurt, mayonnaise, mustard powder, anchovy, parmesan and 2-3 tbsp water together with a good grinding of black pepper. Toss in the chicken, cucumber, tomatoes and lettuce, until everything is well coated. Toast the pitta and split, then stuff with the salad and chicken mixture.

In Partnership With Aldi. #ad

We've thrown fudgy chunks of aubergine into a pitta and drizzled them liberally with a creamy peanut dressing

Spicy Aubergine Pitta With Peanut Dressing

Peanut

Garlic Clove

Fresh Ginger

Water

Lime

Aubergine

Curry Powder

Cucumber

Red Chilli

Mint

Red Onion

Pitta Bread

Salt

Black Pepper

Pop 2/3 of the peanuts into a blender and blitz until smooth. You'll need to intermittently scrape down the sides. Add the garlic, ginger, water and a squeeze of lime juice, then blitz until smooth and combined. Season with salt and pepper. Crush the rest of the peanuts with the back of a knife and set aside.

Dice the aubergine into 2cm pieces. Toss in a splash of oil, the curry powder, salt and pepper. Heat a frying pan over a medium high heat and add the aubergine, turning often until charred. Remove from the heat and set aside. 

Chop the cucumber, scoop out the seeds and slice. Deseed and finely dice the chilli. Pick the mint leaves and finely chop, then finely slice the red onion. Toss the cucumber, chilli, mint and red onion in a bowl, squeeze over the remaining lime juice and season with salt. 

Toast the pitta and slice open round one edge to create a flap. Open up, spread with peanut sauce, then stuff with the slaw, aubergine and crushed peanuts. 

Really nice flavour combo! However if you're like me and are funny with the texture of aubergine, I had to cook this down for a long while which meant they reduced down in size massively. If you prefer to cook them down a ton, i'd recommend using x2 aubergines.

Thanks made it just now, very fresh combo just have to figure out what to do with all the left over sauce.... (which is a good problem).

Super tasty - agree a lot of peanut sauce and I needed a lot more water than recommended to make it smooth but I froze some of the sauce to use next time.

Great combination of flavours. I'd half the amount of peanut dressing next time — it makes plenty.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6364032864112

These cauliflower stuffed pitas taste as good as they look. If tahini and cauliflower are right up your street, this recipe is proof that vegans have more fun. Enjoy.

Cauliflower Pittas with Cauliflower Leaf Slaw

Cauliflower

Can Chickpeas

1tbsp Smoked Paprika

1tsp Ground Cumin

1tsp Ground Coriander

1tsp Garlic Powder

Black Pepper (to serve)

0.5 Red Onion

1tbsp Tahini

1tbsp Toasted Sesame Seed

Jalapeño

1Clove Garlic

5Leaf Fresh Mint

Fresh Coriander

Fresh Parsley

Olive Oil

1tsp Chilli Flakes

Salt (to serve)

4tbsp Tahini

Heat the oven to 200°C. Cut off the cauliflower leaves and set them aside. Chop the cauliflower into bite-sized pieces. Drain the chickpeas and put them on a large baking tray lined with baking parchment along with the cauliflower. Ensure the chickpeas and cauliflower are not too crowded – use two trays, if necessary.

Add the olive oil, salt, a few twists of black pepper and all of the spices to the tray and toss to cover the chickpeas and cauliflower well. Roast for 25 mins, tossing once.

For the slaw, discard any brown or damaged cauliflower leaves and slice the rest very finely, stalks and all. Finely slice the red onion and add to a large bowl along with the cauliflower leaves. Squeeze over the lemon juice and add a good sprinkle of salt. Add the tahini and sesame seeds and toss well to combine, then set aside to soften.

For the herby drizzle, finely slice the jalapeño and garlic and transfer to a small food processor. Roughly chop the fresh herbs, including any fine stems, and add to the food processor. Pulse until finely chopped and then transfer to a small bowl. Add a pinch of salt, the lemon juice and a little zest, salt and pepper, and olive oil. Add more olive oil if needed to achieve a drizzling consistency. Add the chili flakes if using and stir.

To make the garlic tahini sauce, mince the garlic and add to a small bowl with the tahini and water. Whisk, then add the lemon juice and keep whisking to combine into a smooth sauce. Season with a pinch of salt.

To serve, warm the pitas and spread some tahini sauce on one side, pile in the cauliflower and green sauce, and finish with more tahini.

eat this for dinner. you will have no regrets 

This one was flavoursome! The different drizzles seemed like a bit of effort but were quick to make and worth it. Used the air fryer rather than the oven and worked fine. 

yeeessss 10/10, had this with friends. Enjoyed by all. 

this was DELICIOUS!!! my kids loved it too!! 

Really good recipe! I changed the sauce to a yogurt sauce with mint, parley and lemon juice and it added so much freshness! I also added shredded chicken thighs for extra protein 

I made this once, making a guess at the amount of coriander and parsley and it was fine. Second time I followed the recipe - surely wayyy too much of each stated. I'd need a litre of oil to make it the right consistency. 

love it! i added some cucumber in the slaw and that gave even more freshness:)

Great recipe. For the cauliflower and chickpeas I used 1.5x the spices except for the salt for more flavor.

I have made lots of nice things on the app but this was my favourite so far. So deilcous! will make again for sure 

loved this. so good to make a delicious slaw from a part I usually throw away. 

very tasty and easy to make! super filling 

so easy and flavourful. the water was too much personally for my tahini sauce so need to add less next time 

This was great. My eldest daughter liked it so much she ate the leftovers the following day.

We have made this so many times now it’s so good and easy. When I’m lazy I’ll sub hummus for the tahini or just serve as a bowl with pitas on the side,  

SO GOOD. My wife's favourite recipe I've made this year. The sauce and slaw do most of the heavy lifting. I'd recommend adding the spices near the end of the chickpeas/cauliflower roasting so they don't burn.

5 stars! We relished this dish. My partner said it was the best thing he'd eaten in a long time. It was incredibly flavourful despite me forgetting about the garlic tahini sauce; the herby drizzle and seasoning in the slaw was more than enough flavour/seasoning. Definitely recommend. We'll be prepping big batches for workday lunch. 

I rarely feel like cooking ever and I was so motivated to try this. I had to adapt it because I didn’t find the Tahini, and used tortillas instead of pita. I’m so satisfied!!! the chickpeas taste delicious, I’ll definitely be making them in the oven like this more often. Such a good recipe. Very fast and almost no dishes to wash after🙌🏾 

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6347823909112

Top 7 pitta recipes from across the web

The most viewed pitta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Easy Falafel wrap

Takeaway Lamb Shish Kebab

Pork souvlaki

How to Make Homemade Pita Bread

Caesar pitta

Spicy Aubergine Pitta With Peanut D...

Cauliflower Pittas with Cauliflower...

Top 7 pitta recipes from across the web

The most viewed pitta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Easy Falafel wrap

Takeaway Lamb Shish Kebab

Pork souvlaki

How to Make Homemade Pita Bread

Caesar pitta

Spicy Aubergine Pitta With Peanut D...

Cauliflower Pittas with Cauliflower...

The most viewed pitta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine