We're celebrating veggie night with this Mediterranean-inspired sandwich! Packed with pan-fried falafel, creamy hummus, briny pickles, spring mix and tzatziki, it checks off every flavour box!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
8 unit
Falafel
2 unit
Sub Roll
(Contains Gluten)
132 g
Mini Cucumber
90 mL
Dill Pickle, sliced
56 g
Spring Mix
160 g
Tomato
1 unit
Lemon
56 g
Tzatziki
(Contains Milk)
57 g
Hummus
(Contains Sesame)
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut half the tomato into 1/2-inch pieces. Slice remaining tomato into 1/4-inch rounds. Cut cucumbers into 1/4-inch rounds. Drain, then cut pickles into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Add hummus and lemon zest to a small bowl. Season with pepper, then stir to combine.
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, adding 1 tbsp oil (dbl for 4 ppl) after flipping. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 2 tbsp oil per batch.)
While falafel cook, halve rolls. Add rolls directly to the middle rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Add 1 tbsp lemon juice, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add chopped tomatoes, spring mix and half the cucumbers, then toss to combine.
Cut falafel into half-moons. Spread lemony hummus over top rolls. Spread some tzatziki over bottom rolls, then top with pickles, sliced tomatoes, remaining cucumbers, falafel, and top rolls. Divide falafel sandwiches and salad between plates. Serve any remaining tzatziki on the side, for dipping. Squeeze a lemon wedge over, if desired.