main course | turkey

Easy Turkey Falafel

Prep Time: 20 minutes Cooking Time: 15 minutes 4 servings

Products Included In Recipe


1 lb | 450 g Granny's Boneless, Skinless Turkey Breast, cut into bite size chunks
2 cups | 450 g cabbage, shredded
1/2 cup | 115 g carrots, shredded
1/4 cup | 60 g green onion, sliced
6 tbsp | 90 ml olive oil, divided
2 tbsp | 30 ml fresh lemon juice (reserve zest)
2 tbsp | 30 ml ground cumin
1/2 tsp | 2.5 ml salt
1/2 tsp | 2.5 ml ground pepper
1 cup | 240 ml onion, sliced
4 pita bread
1/2 cup | 125 ml hummus
1 cup | 250 ml tomatoes, diced
1 cup | 250 ml english cucumber, diced
1/2 cups | 125 ml tahini
1 tbsp | 15 ml hot sauce (optional)


In a large bowl, combine cabbage, carrots, green onion, 4 tbsp olive oil and lemon juice. Mix well. Season coleslaw with salt and pepper. Set aside.
In another bowl, season turkey with cumin, salt and pepper and lemon zest.
Heat remaining 2 tbsp of olive oil in a pan.
Sauté seasoned turkey and sliced onions stirring often until turkey is fully cooked and golden crisp.
Gently warm the pitas either in the microwave or oven.
Cut the top of each pita and open the pockets.
Spread the inside of each pita with hummus.
Next, spoon the coleslaw mixture to fill 1/2 of each pita.
Divide the turkey mixture evenly between the four pitas.
Add chopped tomatoes and cucumbers.
Top with coleslaw mixture again to fill each pita and then spoon tahini and hot sauce evenly over the four pitas.

* This recipe can be substituted with cooked leftover turkey

Recipe courtesy of Turkey Farmers of Ontario