Meat-Free Monday – Moroccan Pita

Whether you are a seasoned chef or someone who has never put together an edible meal, I recommend that you expand your knowledge of cooking by adding plant-based recipes. I can certainly attest to the fact that I enjoy cooking more when I cook with more variety. And my family are happier too! Exploring plant-based recipes is a great way to spice up things up in the kitchen with something new. No cook likes to get bored by preparing the same meals over and over. It is always fun to try new ingredients or methods of making the foods you love and it can be just as fun to experiment with vegetarian recipes you have never tried before.
Then there are the health benefits to consider!
When you eat less meat and dairy, you reduce your risk of developing heart disease, raised blood sugar levels, diabetes and cancer. This is because a plant-based diet contains zero cholesterol, is alkaline, and lower in saturated fat.
Join me in choosing to go meat-free every Monday this January as part of a healthy new year’s resolutions! Your body will thank you, even if it’s one day a week. Let’s make new resolutions for a food revolution!
Meat-Free Moroccan Pita
I’ve been experimenting with Moroccan flavours of late. The Fry’s Chickpea and Quinoa Falafels and their Chickpea & Roasted Butternut Balls lend themselves perfectly to these sorts of Mediterranean spices. I felt like I really hit the jackpot with this recipe when my family asked for this to become a regular dinner! So, this meat-free Monday we’re having them again.

Fry’s Chickpea & Quinoa Falafels OR Fry’s Chickpea & Roasted Butternut Balls
Tahini sauce (bought, or see recipe below)
6 pita breads
2 tomatoes, diced
1 cucumber, diced
1 onion, sliced
1/4 cup fresh parsley, finely chopped
For the tahini sauce:
1 clove garlic
salt, to taste
1/2 cup tahini, well stirred
1/3 cup lemon juice, freshly squeezed
1/4 cup water
1/4 cup olive oil
1 Tbs coriander, finely chopped
1 Tbs flat leafed parsley, finely chopped
1/4 tsp ground cumin
Wash and dice the tomatoes, cucumber, onion, and parsley according to the recipe and set aside.
Prepare the Fry’s falafel or butternut balls according the package instructions.
Heat a large frying pan to medium high heat.
Coat with about 1 tablespoon of olive oil. Heat the pita rounds for 2 minutes on each side. The pita may begin to brown a little.
Spread hummus inside each pita.
Stuff each pita with the falafel, diced tomatoes, diced cucumber, sliced onion and chopped parsley.
Drizzle with the tahini sauce.
For the tahini sauce:
Mince garlic, then mash to a paste with sea salt.
Whisk together garlic paste and remaining ingredients until combined well.
To expand your repertoire and get plant-based meal ideas visit The Fry Family Food Co. and check out their quick and delicious recipes. They have a variety of cookbooks available to download for free.

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