Cauliflower Falafel Pita Pockets
Falafel patties pair up nice with spiced cauliflower in these pita pockets. For a light meal, fill the pita pocket with veggies only, just like an edible salad bowl! I added falafel patties for additional protein and to make this a more filling dinner meal. Once you've got your pita pocket stuffed, drizzle generously with tahini sauce!
The recipes for Falafel Patties and Tahini Sauce can be found here. I make the falafel mix up in the morning then place in the refrigerator until ready to cook. You can also make a batch of falafel patties in advance and freeze them. Having a batch in the freezer makes meals like this super easy!! To freeze, allow the cooked patties to cool at room temperature. Place them on a cookie sheet in the freezer for about one hour. Then place them in a freezer container or freezer bag, single layered with wax paper or parchment paper between them. They can be reheat directly from freezer to oven. Place on a baking sheet, bake at 350°F for 15-20 minutes. The falafel patties can be stored in the freezer up to 6 months.
My ingredients are prepared and tahini sauce mixed.
Now I am ready to cook the cauliflower and falafel patties.
To prepare the cauliflower:
You will need-
one small cauliflower, cut into small florets, about 2 cups
1/4 cup water
2 t. Morrocan Spice Blend
1 T. safflower oil
Place the cauliflower and water in a skillet. Cover and cook over medium heat for about 10 minutes. Remove the lid, allow the cauliflower to continue to cook until the water is almost evaporated, about 1-2 more minutes. You want the cauliflower to be al dente or still have some firmness to it. Move the cauliflower to the sides of the pan. In the center add the tablespoon of oil, then add the spice blend. Stir with a spoon or spatula to combine, then toss together with the cauliflower. Transfer to a bowl.
The amount of spice blend used can be adjusted for your taste. I found 2 t. was enough since I was also using falafel patties. If I was only filling with the cauliflower then I would have increased the flavor with more spice blend.
Fill your pita pocket with desired fillings and drizzle generously with tahini sauce. For the pita pocket pictured at the top of this blog, I crumbed two patties in each half pocket then topped with cauliflower, lettuce, cucumbers, tomatoes and cilantro.
Enjoy!
Comments