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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Falafel
(Contains: Soy, Wheat May contain traces of: Wheat, Sesame, Soy)
2 unit(s)
Flatbread
(Contains: Soy, Wheat, Milk May contain traces of: Gluten)
1 unit(s)
Shallot
2 tbsp
Tahini Sauce
(Contains: Soy, Sesame May contain traces of: Wheat, Gluten, Milk, Mustard, Sulphites, Crustaceans, Egg, Fish)
1 unit(s)
Tomato
2 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Wheat, Sesame, Soy, Milk, Mustard, Egg, Fish)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Wheat, Sesame, Soy, Gluten, Milk, Mustard, Sulphites, Crustaceans, Fish)
7 g
Parsley
1 unit(s)
Mini Cucumber
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
2.25 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Cut tomato into 1/2-inch pieces.
- Thinly slice cucumber.
- Roughly chop parsley.
- Peel, then thinly slice shallot into 1/8-inch slices.
- Add vinegar, 2 tbsp water and 2 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.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil, then falafel. Pan-fry until golden-brown, 3-4 min per side.
- Meanwhile, combine 1 tbsp oil and 2 tsp pickling liquid in a small bowl. Add cucumbers, tomatoes and parsley. Season with salt and pepper, then stir to combine.
- Add tahini, mayo, 1 tbsp warm water, 1/4 tsp sugar and 1/2 tsp pickling liquid to a 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!)
- 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.
