Pita Pockets with Falafel and/or Lamb Backstrap


Prep time: 10 mins  
Cooking time: 20-25 mins 
Serves: 4


  • 500g Lamb Backstrap or 500g Falafel  
  • 4 Pita Bread  
  • 400g hummus  
  • 550g Tabbouleh  
  • 2 Tomatoes 
  • 1 Lebanese Cucumber  
  • 200g Plain Yoghurt  
  • 1 lemon  


    1. Remove the lamb from the fridge at least 1 hr before cooking. 

    2. Pat dry the lamb and season with salt and pepper.

    3. Bring a large frying pan to high heat. Drizzle with olive oil and place the backstraps on the pan. If using falafel instead, just warm them up as per packet instructions.  

    4. Cook the lamb for 2mins on each side 2 times and remove from heat. Let it rest for at least 10mins before slicing it. 

    5. Bring a griller or another pan to high heat and warm up the pita bread for approx. half a minute on each side until charred. Them wrap them on a tea towel to keep warm. 

    6. Slice the tomatoes into thin slices and slice the cucumber using a potato peeler into long strips. Slice the core bits and set aside. 

    7. Once the lamb has rested, finely slice across, and start building your pita pockets.  

    8. Slice open the pita bread. Spread with hummus, spread some yoghurt. Add some slices of tomato, add some tabouleh and top with the sliced lamb or falafel.  

    9. Squeeze some lemon juice and enjoy. 

    10. Serve hot with roasted potatoes, toasted bread, cherry tomatoes, broccolini and fioretto.  

    Ingredients for Pita Pockets with Falafel and/or Lamb Backstrap

    Cucumber Lebanese Each

    $0.60 ea

    Lemon Imperfect Each

    $0.37 ea