Zhoug makes lovely green herby falafels which are a great stuffed into pitas and drizzled liberally with tahini. Adding homemade pickles brings a lovely authentic flavour and a pop of colour to these stuffed pitas.

Ingredients

  • 250g fava beans or chickpeas, dried and shelled
  • 1 small red onion, peeled and chopped
  • 1 garlic clove, peeled and chopped
  • 4 tbsp of Zhoug
  • ¼ tsp Salt
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 200ml sunflower oil
  • 100g Tahini
  • 150mls water
  • Selection of pickles e.g. cucumber, cauliflower or cabbage

Ingredients

  • 250g fava beans or chickpeas, dried and shelled
  • 1 small red onion, peeled and chopped
  • 1 garlic clove, peeled and chopped
  • 4 tbsp of Zhoug
  • ¼ tsp Salt
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 200ml sunflower oil
  • 100g Tahini
  • 150mls water
  • Selection of pickles e.g. cucumber, cauliflower or cabbage
1

Cover the fava beans with water and soak for at least eight hours.

2

Put the onion and garlic in a food processer and blitz until fine. Drain the fava beans and add to the food processer, blitzing again until it has a paste like consistency. You may need to scrape the sides down as you go.

3

Once ready remove from the food processor and add the Zhoug, salt, spices and mix thoroughly.

4

When ready to cook heat an oven to 170C and put a large frying pan on medium to high heat, add sunflower oil so that it coats the pan and is 1cm deep.

5

Shape the falafel mix into small patties and carefully place into the hot oil. Fry on each side for 4-5 minutes until they are golden and crisp. Repeat with the remining falafel mix until it is finished. Whilst the falafels are cooking place the pitas in the oven and warm through for five minutes.

6

Fill the pita with the hot falafels and pickles, then drizzle with tahini sauce. Salad works equally well instead of pickles.

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