Sweetcorn Falafel Pitas with Tahini Yoghurt, Fresh Salad and Hummus

Recipe Details

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 2

Meal prep storage

Best eaten fresh.

Ingredients

• 300g canned corn, drained

• 1 slice brown bread

• 2 red onions

• 4 cloves of garlic

• 2 tbsp sesame seeds

• 1 bunch of fresh coriander

• 2 tbsp wholegrain flour

• 1 tsp salt

• 1 tsp paprika

• 1 tsp chilli flakes

• 1 tbsp sumach

• 170g natural yoghurt

• 2 tbsp tahini

• 1 lime

• 175g hummus

• 12 cherry tomatoes

• 40g salad leaves

• 1 tbsp olive oil

• 3 sprigs of fresh mint

Method

In a blender, add sweetcorn, bread torn into pieces, 2 chopped cloves of garlic, 1 chopped onion, 2/3 of the coriander (stems and leaves), the flour, paprika, salt, chili flakes, sesame seeds, and blend into a fine, dough-like mixture. Wet your hands and form the mixture into 10–12 balls. Pop them in the air fryer for 15 minutes at 180°C. You may need to cook in two batches; they shouldn’t be touching. Flip them halfway through cooking.

Meanwhile, make the salad: in a large bowl, thinly slice the remaining onion, slice the cherry tomatoes, finely chop the mint, and pick and roughly chop the remaining coriander. Add the olive oil and half the lime juice. Season with salt and pepper.

Then make the quick tahini yogurt: pour the yogurt into a bowl, add the tahini, a large pinch of salt, the remaining two garlic cloves (crushed), the second half of the lime juice, and mix together. Taste and dust with 1 tsp sumac.
Once the falafels are done, you are ready to serve.

Enjoy!

Nutritional information, per serving

kcal: 702
Fat: 32.5 g
Saturates: 5.5 g
Carbs: 83 g
Sugars: 22 g
Fibre: 19.3 g
Protein: 24.5 g