PERi-PERi Falafel Pitta

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Step 1.

Soak your chickpeas overnight in a bowl of water.

Step 2.

Thinly slice one of your red onions.

Step 3.

Place your sliced red onions in a bowl and squeeze over the juice from your lemon. Add a pinch of salt and mix with your hands. Leave it to pickle.

Step 4.

Time to make some slaw. Finely shred your white cabbage and peel and julienne your carrot. Place in a bowl with 100ml of your Nando’s Vegan PERinaise and give it a good mix. Set aside until later.

Step 5.

Roughly chop your remaining red onion, red pepper, garlic, and parsley.

Step 6.

Drain and dry your soaked chickpeas, then put them in the food processor with your red onion, red pepper, garlic, parsley, paprika, ground cumin, ground coriander, cayenne pepper, gram flour, baking powder, Nando’s PERi-PERi Salt and a pinch of regular salt in a food processor. Pulse until you have a smooth mixture that binds together when squeezed.

Step 7.

Shape your mixture into small patties.

Step 8.

Heat a generous glug of oil over a medium heat. Add a few of your falafel patties and fry for 3 minutes on each side until they are deeply golden and crisp. Drain on a plate lined with a paper towel and repeat with your remaining patties.

Step 9.

Toast your pittas and slice your cucumber into thin discs.

Step 10.

Make an incision in the long side of your pitta to create a pocket. Stuff it with your falafels, slaw, pickled onions and cucumber. Drizzle with some more Nando’s Vegan PERinaise, then enjoy.

Using soaked dried chickpeas gives a superior texture to the falafels, but if you’re short on time canned chickpeas will work too.

250g Dried Chickpeas
2 Red Onions
1 Small Red Pepper
1 Clove of Garlic
Handful of Parsley
3 Tsp Hot Smoked Paprika
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Cayenne Pepper
3 Tbsp Gram Flour
1 Tsp Baking Powder
1 Tsp Nando’s PERi-PERi Salt
2 Carrots
¼ White Cabbage
100ml Nando’s Vegan PERinaise, plus extra to serve
1 Lemon
1 Cucumber
4 Large Pittas
Salt
Vegetable Oil