In order to bring you the best organic produce, some ingredients may differ from those depicted.
Herb-filled falafel with tzatziki, pickled cabbage and cherry tomatoes
2 Servings, 610 Calories/Serving
These quick and easy herb-filled falafels are packed with fresh parsley, cilantro and spices. After a shallow fry, stuff them inside warm pita pockets and top with a Persian cucumber tzatziki, pickled cabbage and fresh cherry tomatoes.
In your bag
- 16 ounces falafel batter
- 2 Persian cucumbers
- Small bunch mint
- Small bunch cilantro
- 1 lemon
- ½ cup Greek yogurt
- 1 teaspoon harissa paste
- 2 whole-wheat pita pockets
- ½ cup cherry tomatoes
- 1 cup mixed pickled cabbage
Wash produce before use
Shallow fry falafel
*Pick leaves off mint, rinse, dry and mince.
*Rinse and dry cilantro and mince.
*Zest lemon and juice.
In a small bowl, combine cucumbers, mint, cilantro and lemon zest with 1 tablespoon lemon juice, Greek yogurt, harissa (using less if you don’t like heat) and a pinch of salt.
Toast pita, prep garnish
*Rinse cherry tomatoes and slice in half. Toss with a pinch of salt and pepper.