Difficulty: Easy
Serves 4
I really dig a pita pocket every once in a while but I effing hate making felafel and the store-bought ones ain’t usually my jive. I decided to solve this problemo by filling the pockets with something else; chickpeas! Pan-fried and spiced to perfection with salad, homemade quick pickles* (quickles?!) and hummus make these guys a healthy, satisfying and bloody easy meal to whip up in no time. These guys make the perfect addition to a BBQ and how convenient that I’ve chucked them out into the bloggersphere just before the 4th of July?!
* If you have time to pickle the cabbage properly please do, or feel free to use store-bought!
Ingredients
Quick Pickles
- 1/4 red cabbage, shredded
- 1 cup white vinegar
- 1/4 cup caster sugar
- 1 teaspoon salt
Hummus
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1/3 cup tahini
- 1/4 cup water
- 2 cloves garlic, minced
- 1 425g can chickpeas
- Salt
Chickpeas
- 1 425g can chickpeas
- 1/2 teaspoon olive oil
- 1 teaspoon paprika
- 1 teaspoon mixed herbs
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Extras
- 4 pita pockets
- 1 tomato, diced
- 1 baby gem lettuce, rinsed and dried
- 1 Lebanese cucumber, diced
- Fresh parsley
Method
- Make the pickles by chucking the cabbage, vinegar and sugar in a jar and shaking. Place in the fridge for as long as possible, shaking occasionally.
- To make the hummus throw the olive oil, lemon juice, tahini, water and garlic into a blender and process until light and fluffy.
- Drain the chickpeas and gradually add while blending to create a smooth and creamy texture, add salt to taste.
- Now it’s time for the spiced chickpeas! Drain and place on paper towel to absorb any excess moisture.
- Heat the olive oil in a pan on high heat before adding the chickpeas, cook for about 8 minutes, tossing the pan occasionally.
- Add the paprika, mixed herbs, ground coriander, onion powder, garlic powder, and salt and continue to toss in the pan until the herbs form a semi-crispy coating on the chickpeas.
- Warm your pita pockets and cut in half before stuffing with pickles and salad.
- Get the chickpeas in there, drizzle with hummus and garnish with fresh parsley.
- Serve immediately.