Loaded Falafel Flatbreads
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Loaded Falafel Flatbreads

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!

Allergènes:
Lait
•Soya
•Blé
•Sésame
•Sulfites
•Moutarde
•Oeuf

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation15 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

/ sert 2 personnes

150 g

Falafel

(Peut contenir Sésame, Soya, Blé)

2 pièce(s)

Pain plat

(Contient Lait, Soya, Blé Peut contenir Gluten)

1 pièce(s)

Échalote

2 cs

Sauce tahini

(Contient Soya, Sésame Peut contenir Oeuf, Moutarde, Noix, Gluten, Soya, Sésame, Poisson, Blé, Sulfites, Crustacés, Lait)

1 pièce(s)

Tomate

2 cs

Vinaigre de vin blanc

(Contient Sulfites)

2 cs

Mayonnaise

(Contient Moutarde, Oeuf Peut contenir Crustacés, Soya, Oeuf, Blé, Gluten, Sésame, Lait, Poisson, Noix, Sulfites, Moutarde)

7 g

Persil

3 pièce(s)

Radis

Pas inclus dans votre livraison

2.25 cc

Sucre*

0.13 cc

Sel*

2 cs

Huile*

0.13 cc

Poivre*

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Informations nutritionnelles

Énergie (kcal)710 kcal
Graisses40 g
dont saturés6 g
Glucides77 g
dont sucres14 g
Fibres7 g
Protéines15 g
Cholestérol15 mg
Sel1070 mg
Gras Trans0.1 g
Potassium700 mg
Calcium200 mg
Fer6 mg

Ustensiles

•Bol à mélanger, moyen
•Cuillères à mesurer
•Grande poêle antiadhésive
•Petit bol

Instructions

Prep and pickle shallots
1
  • 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.
Cook falafel and make salad
2
  • 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.
Make tahini sauce and warm flatbreads
3
  • 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!)
Assemble flatbreads and serve
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.