Loaded Falafel Flatbreads
Serves 2 | 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.
Ingredients
8 unit
Falafel
2 unit
Flatbread
(Contains Milk, Soy, Wheat)
50 g
Shallot
2 tbsp
Tahini Sauce
(Contains Sesame, Soy)
80 g
Tomato
2 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
7 g
Parsley
2 unit
Radish
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
2.25 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Cut tomato into 1/2-inch pieces.Thinly slice radish into 1/8-inch slices.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 radishes, 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.
