The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Pitas with broad bean felafels, green tahini sauce, pickled radish and herb salad

For this moreish combination, look for young small broad beans, which are tender and full of flavour. Makes 12 pitas.

You'll need

For deep-frying: vegetable oil 3 pita breads, quartered To serve: Persian feta, crumbled   Pickled radish 500 gm (about 1 bunch) radishes, trimmed and coarsely chopped 1½ tbsp salt   Broad bean felafels 250 gm broad beans, podded (about 700gm unpodded), plus extra, blanched, to serve 200 gm (2 cups) dried chickpeas, soaked overnight in cold water, drained ½ cup each finely chopped flat-leaf parsley and coriander 2 garlic cloves, crushed 1 tsp each ground coriander and cumin 3 tsp plain flour 1 tsp bicarbonate of soda   Green tahini sauce 200 gm thick plain yoghurt 1 cup (firmly packed) mixed leafy herbs, such as coriander, mint and parsley 40 gm unhulled tahini Juice of 1 lemon 1 garlic clove, crushed   Herb salad 2 cups mixed torn herbs, such as dill, coriander, mint and flat-leaf parsley ¼ Spanish onion 2 tbsp extra-virgin olive oil Juice of 1 lemon


  • 01
  • For pickled radish, combine radish and salt in a bowl and refrigerate to pickle (4 hours to 3 days).
  • 02
  • For felafels, process broad beans, chickpeas, herbs, garlic and spices in a food processor to a fine paste. Stir in flour and bicarbonate of soda, season to taste and roll into walnut-sized balls. Place on a tray lined with baking paper and refrigerate until chilled (15 minutes).
  • 03
  • For tahini sauce, process ingredients in a blender until smooth and season to taste.
  • 04
  • Pour oil to 5cm deep in a saucepan and heat to 160C. Preheat oven to 150C. Fry felafels in batches, turning occasionally, until golden and cooked through (3-5 minutes), then transfer to a baking tray and keep warm in oven.
  • 05
  • Heat a char-grill pan to high. Grill pitas until golden (1-2 minutes each side), then wrap in a tea towel to keep warm.
  • 06
  • For herb salad, combine ingredients in a bowl and season to taste.
  • 07
  • To serve, arrange pita bread on plates, top with feta, felafels, herb salad and pickled radish, drizzle with green tahini sauce to taste, and scatter with extra broad beans.

At A Glance

Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

Drink Suggestion

Pale, dry rosé.

Featured in

Nov 2015

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.