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turkey falafal


Rate this recipe 3/5 (48 Votes)


  • 500 ml Shredded Red cabbage
  • 125 ml Shredded Carrots
  • 50 ml Sliced Green onion
  • 90 ml Olive oil, divided
  • 30 ml Fresh lemon juice (reserve zest)
  • 150 g Packages MAPLE LEAF Prime® Fully Cooked Turkey Breast Strips 30 ml Ground cumin
  • 2.5 ml Pepper 250 ml Sliced onion
  • 4 Pita Pockets
  • 125 ml Hummus
  • 250 ml Diced tomatoes
  • 250 ml Diced English cucumber
  • 125 ml Tahini


Level of difficulty Average
Cost Average budget


Step 1

COMBINE cabbage, carrots, green onion, 4 tbsp (50 mL) olive oil and lemon juice in a large bowl, mix well. Season coleslaw with pepper, set aside. SEASON turkey with cumin, pepper and lemon zest in a second bowl. HEAT remaining 2 tbsp (30 mL) of olive oil in a pan. Sauté sliced onions stirring often, add seasoned turkey when onions are translucent to heat through (1-2 minutes). WARM the pockets in microwave or oven, cut the top inch from each pita and open pockets. Spread the inside of each pita with hummus. MIX all ingredients except pitas and tahini in a large bowl and divide into four pouches, spoon tahini evenly over the four pitas.

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