Buffalo Falafel Pitta

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We can’t get enough of this recipe & strongly recommend you try - after all what more could you want from a mid-week meal than these fiery, delicious and incredibly easy Cauldron Middle Eastern Falafel Pittas. We’re coating ours in a buffalo hot sauce and & serving with some crunchy slaw and a ranch yoghurt dressing. Packed full of flavour, ticks off your vegetarian needs and will certainly be a crowd pleaser.

Directions

We can’t get enough of this recipe & strongly recommend you try - after all what more could you want from a mid-week meal than these fiery, delicious and incredibly easy Cauldron Middle Eastern Falafel Pittas. We’re coating ours in a buffalo hot sauce and & serving with some crunchy slaw and a ranch yoghurt dressing. Packed full of flavour, ticks off your vegetarian needs and will certainly be a crowd pleaser.

  1. Pre-heat oven to 200ºC
  2. Toss the potatoes with oil and salt and roast for 40 mins until cooked through,
  3. Place the falafels on a tray and bake for 12 minutes until crispy and heated through.
  4. Thinly slice the red cabbage on a mandolin and mix well with the lemon juice. Set aside.
  5. Meanwhile, in a bowl stir together all of the ranch yoghurt ingredients.
  6. Heat the pitas on a grill or in a pan and keep warm.
  7. Add the hot sauce and melted butter to a blender and blitz until smooth, just a few seconds or the sauce can split!
  8. Toss the falafels in half the just made buffalo sauce to coat.
  9. To serve, divide the potatoes and falafels among the warmed pitas. Add red cabbage and sliced cucumber then drizzle with some of the ranch yoghurt and remaining buffalo sauce. Sprinkle generously with chives and enjoy!