Loaded Falafel Flatbreads
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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!

Allergens:
Soy
Milk
Wheat
Sesame
Sulphites
Egg
Mustard

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

Preparation Time15 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

150 g

Falafel

(May contain Sesame)

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Soy)

1 unit(s)

Shallot

2 tbsp

Tahini Sauce

(Contains Soy, Sesame May contain Egg, Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans)

1 unit(s)

Tomato

2 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

7 g

Parsley

1 unit(s)

Mini Cucumber

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

2.25 tsp

Sugar*

0.13 tsp

Salt*

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Nutrition Values

Calories730 kcal
Fat40 g
Saturated Fat6 g
Carbohydrate82 g
Sugar15 g
Dietary Fiber7 g
Protein16 g
Cholesterol15 mg
Sodium1120 mg
Trans Fat0.1 g
Potassium850 mg
Calcium250 mg
Iron6.5 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.

Utensils

Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Small Bowl

Instructions

1
  • Cut tomato into 1/2-inch pieces.
  • Thinly slice radishes into 1/8-inch slices.
  • Roughly chop parsley.
  • Peel, then thinly slice shallot into 1/8-inch slices.
  • Add vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar 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.
2
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then falafel. Pan-fry until golden-brown, 3-4 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.)
  • Meanwhile, combine 1 tbsp (2 tbsp) oil and 2 tsp (4 tsp) pickling liquid in a small bowl. Add radishes, tomatoes and parsley. Season with salt and pepper, then stir to combine.
3
  • Add tahini sauce, mayo, 1 tbsp (2 tbsp) warm water, 1/4 tsp (1/2 tsp) sugar and 1/2 tsp (1 tsp) pickling liquid to another small bowl. 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 flatbreads!)


4
  • 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.