Double Falafel and Tomato Flatbreads
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Double Falafel and Tomato Flatbreads

Double Falafel and Tomato Flatbreads

with Ful Medames-Inspired Stew

These Middle-Eastern-style flatbreads are the perfect handheld meal, stuffed with pickled radishes, filling falafels, dilly hummus and juicy tomatoes. A side of savoury ful medames-style kidney bean stew rounds out this hearty meal.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

16 unit(s)


2 unit(s)


(Contains Milk, Soy, Wheat)

370 mL

Kidney Beans

½ unit(s)

Yellow Onion

1 unit(s)


1 unit(s)


3 unit(s)


7 g


4 tbsp


(Contains Sesame)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

1 tsp


1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

2.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1080 kcal
Fat54 g
Saturated Fat8 g
Carbohydrate130 g
Sugar16 g
Dietary Fiber24 g
Protein33 g
Cholesterol0 mg
Sodium2520 mg
Trans Fat0.1 g
Potassium1650 mg
Calcium450 mg
Iron12.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Medium Bowl
Measuring Spoons
Baking Sheet
Small Bowl
Medium Pot
Potato Masher
Measuring Cups
Silicone Brush


Pickle radishes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Thinly slice radishes. Zest, then juice lemon.Add radishes, 1/2 tbsp (1 tbsp) lemon juice, 2 tbsp (4 tbsp) water and 1 tsp (2 tsp) sugar to a small pot. Season with salt, then stir to combine. Bring to a simmer over medium-high heat.Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat. Transfer pickled radishes, including liquid, to a medium bowl. Place in the fridge to cool.

Roast falafels

Toss falafel with 1 1/2 tbsp (3 tbsp) oil on an unlined baking sheet. Roast in the middle of the oven, stirring halfway through, until golden-brown, 8-10 min. Work in batches, if necessary.


Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.Finely chop parsley.Thinly slice half the tomato into half-moons, then cut remaining tomato into 1/4-inch pieces.Combine hummus, Dill-Garlic Spice Blend and 1/2 tsp (1 tsp) lemon zest in a small bowl. (TIP: Break up any clumps by pushing the back of a spoon against the sides of the bowl until mixture is smooth).

Make bean stew

Heat a medium pot over medium-high heat.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. (TIP: Use olive oil if preferred.) Cook until tender, 3-4 min.Add beans with canning liquid, cumin, stock powder and 1/3 cup (2/3 cup) water. Bring to a simmer. Once simmering, cook until stew thickens slightly, 4-5 min. Season with salt and pepper.Remove from heat. Stir in 1/2 tbsp (1 tbsp) lemon juice.Use a potato masher to mash some of the beans. (NOTE: Stew should still have texture!)

Heat flatbreads

When stew is almost done, arrange flatbreads on another unlined baking sheet. Brush with 1/2 tbsp (1 tbsp) oil. (NOTE: For 4 ppl, it is okay if flatbreads overlap a bit.) Toast in the bottom of the oven until softened, 2-3 min.

Finish and serve

Drain pickled radishes and discard pickling liquid.Halve falafels. Spread dilly hummus over flatbreads, then top with falafel halves, tomato half-moons, pickled radishes and half the parsley. Fold flatbreads in half to eat, or dig in with a knife and fork.Serve bean stew alongside in a bowl. Top stew with diced tomatoes and remaining parsley. (TIP: Drizzle olive oil over top, if desired.)

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