Falafel and cabbage salad pockets

These easy vegetarian pita pockets will be gobbled up by the whole family.

  • 5 mins cooking
  • Makes 2 Item
  • Print


Falafel and cabbage salad pockets
  • 1/2 large tomato (110g), chopped coarsely
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley leaves
  • 1/2 small lebanese cucumber (65g), chopped coarsely
  • 1 large green onion (scallion), chopped coarsely
  • 1 cup (80g) shredded red cabbage
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 6 store-bought mini falafel (180g)
  • 2 small pocket pita breads (170g)
  • 1/2 cup (120g) store-bought baba ghanoush
  • 8 drained fefferoni peppers, optional


Falafel and cabbage salad pockets
  • 1
    Combine tomato, parsley, cucumber, green onion, cabbage and combined oil and juice in a medium bowl; season to taste.
  • 2
    Heat falafel in microwave oven for 1 minute on HIGH (100%) or until heated through. Break falafel up with a fork.
  • 3
    Cut pita in half. Spread inside of pita with baba ghanoush; fill with falafel, cabbage salad and peppers.


You can use ready-made tabbouleh instead of the cabbage salad, if you like. Fefferoni peppers are long finger-like chillies from the Balkan region; they come pickled and are mild in flavour but have a lingering bite. This recipe is not suitable to freeze.

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