- 4 white pittas
- 6 readymade falafels, each cut into quarters
- 40 g bag salad
- 125 g baby plum tomatoes, halved
- 4 tbsp tzatziki
Toast the pitta breads, then cut in half and open up through the middle to make two pockets from each. Leave to cool completely, then fill each pitta pocket with an equal amount of falafels, salad, tomatoes and tzatziki.
Wrap each half in clingfilm. They can be packed in a lunchbox and kept in the fridge ready for the next day, if necessary.