Vegan falafel pita

Recipe: Vegan falafel pita

3 minutes to read
Carly Hanna

Carly Hanna

BSc (Human Nutrition and Psychology)

Difficulty: Easy

Ready In: 10 Minutes

Serves: 1


  • 2 pita pockets
  • 6 falafels (3 for each pocket)
  • Vegetable fillings of choice: my personal favourites are diced tomato and/or sundried tomatoes, sliced cucumber, shredded iceberg lettuce, grated carrot, sliced black olives
  • Hummus of choice (make sure it doesn’t contain dairy or eggs)
  • Sweet chilli sauce

Optional: Dairy-free cheese (those not based of coconut oil are best as it avoids saturated fats, try get brands that are fortified with calcium


  1. Heat up the falafel according to the packet instructions.
  2. Spread desired amount of hummus and sweet chilli sauce in the pita pockets.
  3. Add fillings of choice.

Nutrition Information Panel

Per Serving [1 Serves]
Total fat16g
Iron8mg (55% RDI)
Calcium144mg (18% RDI)

Having passion for mental health and nutrition, Carly’s goal is to become a registered psychologist with a focus on self-care – food, exercise, and sleep. She has a special interest in various mental health disorders, plant-based diets, and the relationship between food and mood. 

Through evidence-based research, holistic approach to health and personal experience, Carly hopes to empower others’ well-being. 

Carly is a part of the Content Team that brings you the latest research at D’Connect.

5/5 (1 Review)

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