Homemade Falafel Flatbread
with chips and cooling yoghurt sauce
Gorgeous golden herby falafels, fresh salad and a creamy cooling tzatziki combine in this multifaceted dish to create the perfect blend of flavours and textures.
Tags:
Veggie
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 sachet(s)
Ground Cumin
1 unit(s)
Onion
1 unit(s)
Garlic
5 grams
Coriander
1 pack(s)
Chickpeas
½ unit(s)
Cucumber
150 grams
Yoghurt
(Contains Milk)
2 unit(s)
Tomato
3 unit(s)
Potatoes
40 grams
Salad Leaves
2 unit(s)
Flatbread
(Contains Wheat)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Flour
Nutrition Values
Energy (kcal)872 kcal
Energy (kJ)3648 kJ
Fat16.6 g
of which saturates4.3 g
Carbohydrate137.2 g
of which sugars18.6 g
Dietary Fiber11.3 g
Protein31.9 g
Cholesterol0 mg
Salt2.77 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Halve, peel and finely chop the onion.
- Roughly chop the coriander (stalks and all).
- Peel and grate the garlic (or use a garlic press).
- Cut the tomato into 2cm chunks. Season with salt and pepper.
- Trim half the cucumber (double for 4p). Quarter lengthways then chop widthways into small pieces.
3
- Drain and rinse the chickpeas in a sieve.
- Add the drained chickpeas to a large bowl and mash to a paste with a fork.
- Mix the onion, garlic, cumin and coriander into the chickpeas.
- Sprinkle over 2 tbsp flour (double for 4p).
- Season with 1 tsp salt and ½ tsp pepper (double both for 4p). Mix well to combine.
TIP: You can also use a potato masher to crush the chickpeas if you prefer.
4
- Using your hands, form small round balls from the falafel mixture (4 per person).
- Press the balls tightly together, flattening to make mini patty shapes.
- Place a pan over medium-high heat with a good glug of oil.
- When the oil is hot, fry the falafels until golden brown all over, 3-4 mins on each side.
- Once cooked, transfer to a plate lined with kitchen paper to drain any excess oil.
5
- Meanwhile, mix the yoghurt with the chopped cucumber and a drizzle of oil. Season to taste with salt and pepper.
- Pop the flatbread into the oven to warm, 1-2 mins.
- Just before serving, toss the rocket leaves with a drizzle of oil. Season to taste with salt and pepper.
6
- Allow everyone to top their own warm flatbreads with tzatziki, tomato, rocket salad and golden falafels.
- Serve the chips on the side.
