Saffola Classic Masala Oats Falafel Wrap 1

Saffola Classic Masala Oats Falafel Wrap Recipe

Cooking time
30 min


    • 40 gms Classic Masala SMO
    • 2 ½ whole-wheat or high-fiber pitas
    • 200 gm chickpeas, cooked
    • 50 gms onion, very finely chopped
    • ¼ cup whole-wheat flour
    • 3 tbsp. finely chopped fresh parsley
    • 1 ½ tbsp. chopped garlic
    • 1 tbsp. chopped fresh dhaniya
    • ½ tbsp. ground cumin
    • ¾ tsp. salt
    • ½ tsp. baking powder
    • ¼ tsp. lemon juice
    • 1/8 tsp. paprika, or more to taste
    • 3 gms Black pepper, to taste

    • 50 gm plain fat-free yogurt
    • 200 gm cucumber, peeled and chopped
    • 1 tsp. dried dill
    • ¾ tsp. crushed garlic
    • ¼ tsp. salt
    • 3 gms Black pepper, to taste

How to make Saffola Classic Masala Oats Falafel Wrap

    • Preheat the cooker on medium high.
    • Cook SMO packet as per packet instructions and keep it aside.
    • Place all ingredients for falafel (except for the pitas) in a large bowl, and give them a good stir. Using a potato masher, mash well. Mixture should remain slightly chunky, not smooth.
    • Brush a round plate thoroughly with olive oil.
    • One at a time, take spoonfuls of mixture in your hands and form 15 balls, each about the size of a ping pong ball, and gently place them in a round plate in the cooker.
    • Bake for 15 minutes.
    • Meanwhile, combine all ingredients for dip in a blender or food processor, and pulse until just blended. Season to taste with black pepper and refrigerate until ready to serve.
    • Remove baking sheet from the oven, and carefully turn each ball over, gently reshaping if the bottoms have flattened. Return to the cooker and bake for an additional 10 - 15 minutes, until golden brown and slightly crispy. Allow to cool and set for at least 5 minutes.
    • Cut the whole pitas into halves, toast or warm all pita halves slightly, and then fill each with three falafel balls and 3 tbsp. dip.

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