Falafel pitas

BY Sarah Tanner - Greenleaf Organics


Ready in 30 minutes | Serves 4

I use to be put off making falafel as it seemed such a performance. The Ceres Organics pre-mix quinoa falafel packs make it super simple – and fast! Bake or pan-fried – you choose. And because these falafels are quinoa based, you get all the goodness you’d find in the whole grain – in your falafel! The mayo dressing is so simple too, making this falafel recipe a Middle Eastern inspired must-do.



2 cups tomatoes, deseeded and finely diced 

¼ cup red onion, finely diced 

6 Organic Green Olives, Pitted (finely diced)

¼ cup fresh parsley leaves, roughly chopped 

1 teaspoon Organic Olive Oil, Extra Virgin Cold-Pressed

1 teaspoon lemon juice

sea salt and pepper to taste


1 can Organic Chickpeas / Garbanzo Beans (rinsed and drained)

2 tablespoons Organic Tahini, Unhulled

sea salt to taste

1 teaspoon ground cumin

2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed


3 tablespoons Organic Egg Free Vegan Mayonnaise

1 teaspoon  Organic Garlic Powder


1 packet Organic Quinoa Falafel Quick Meal

4 pitas


First prepare the falafel by following pack instructions.

While your falafel mix is soaking, prep the hummus. Add all ingredients to a food processor and process until smooth and creamy. Set aside.

Using wet hands, scoop tablespoonfuls of the falafel mixture and form into patties around 1/2 inch in thickness each.

Heat the oil in a non stick pan over medium-high heat. Carefully drop the falafel patties in the pan, let them fry for about 3-4 minutes or so until medium brown. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.

Next prep the tabbouleh by combining all the ingredients together in a bowl. Set aside.

To make the mayo garlic dressing, whisk together the mayo and garlic powder. Set aside.

Once the falafel are cooked, build your pita! I like to spread the hummus first and layer from there, topped off with the mayo. Enjoy!