Buffalo Falafel Pitta


The combination you never knew you needed – fiery Buffalo sauce, Cauldron Middle Eastern Falafel, crunch slaw and ranch yoghurt dressing – all wrapped up in a fresh pitta!

Middle Eastern Falafels Find out more


400g Cauldron Middle Eastern Falafels
2 sweet potatoes, cut into wedges
1 tbsp sunflower oil
Sea salt & freshly ground black pepper
¼ red cabbage
Juice of ½ a lemon
1 cup vegan greek style yoghurt
(vg)2 tbsp oat milk (vg)
1 tbsp white wine vinegar
1 tbsp freshly chopped parsley
1 tbsp freshly chopped chives
2 cloves garlic, minced
½ tsp salt
½ tsp pepper
100ml hot sauce
75ml melted vegan butter (vg)
2 tbsp chopped chives
4 thick pitas
1 small sliced cored cucumber
4 mild green peppers


  1. Pre-heat oven to 200ºC
  2. Toss the potatoes with oil and salt and roast for 40 mins until cooked through,
  3. Place the falafels on a tray and bake for 12 minutes until crispy and heated through.
  4. Thinly slice the red cabbage on a mandolin and mix well with the lemon juice. Set aside.
  5. Meanwhile, in a bowl stir together all of the ranch yoghurt ingredients.
  6. Heat the pittas on a grill or in a pan and keep warm.
  7. Add the hot sauce and melted butter to a blender and blitz until smooth, just a few seconds or the sauce can split!
  8. Toss the falafels in half the just made buffalo sauce to coat.
  9. To serve, divide the potatoes and falafels among the warmed pittas. Add red cabbage and sliced cucumber then drizzle with some of the ranch yoghurt and remaining buffalo sauce. Sprinkle generously with chives and enjoy!