Loaded Falafel Flatbreads
with Pickled Shallots and Tahini Sauce
Here's a Middle-Eastern inspired lunch that is sure to awaken the taste buds and keep you feeling energized all afternoon. These flatbreads are loaded with golden-brown falafel, fresh veggies, homemade pickled shallots and an addicting tahini sauce that will have this lunch on repeat for weeks to come!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar
(Contains Egg, Mustard)
(Contains Sesame, Soy)
Not included in your delivery
Before starting, wash and dry all produce. Thinly slice radish into 1/8-inch slices. Roughly chop parsley. Peel, then thinly slice shallot into 1/8-inch rings. Cut tomato into 1/2-inch pieces. Add vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4ppl) to a medium microwave-safe bowl. Season with salt, then stir to combine. Microwave in 15 sec increments, stirring between each, until sugar dissolves. (NOTE: This is your pickling liquid.) Add shallots, then set aside to pickle.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl both for 4 ppl), then falafel. Pan-fry until golden-brown, 3-4 min per side. Meanwhile, combine 1 tbsp oil and 2 tsp pickling liquid (dbl both for 4 ppl) in a small bowl. Add radishes, tomatoes and parsley. Season with salt and pepper, then stir to combine.
Wrap flatbreads in paper towels. Microwave until warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the flatbread!)Add tahini sauce, mayo, 1/4 tsp sugar and 1/2 tsp pickling liquid (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Spread half the tahini sauce over flatbreads, then top each flatbread with 4 falafel.Top with salad, then pickled shallots.Drizzle remaining tahini sauce over top.Fold flatbreads in half to eat, or dig in with a knife and fork.