Falafel and Goat's Cheese with DIY Hummus and Lebanese Flatbread
with cooling tzatziki and pickled shallot- Sesame
- Sulphites
- Cereals containing gluten
- Wheat
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
1 unit(s)
Mini Cucumber
40 grams
Salad Leaves
160 grams
Falafel
15 grams
West African Style Spice Mix
(May be present: Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk)
1 pack(s)
Chickpeas
2 unit(s)
Garlic
1 sachet(s)
Tahini
(Contains: Sesame)
1 unit(s)
Shallot
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
500 grams
Baby Potatoes
4 unit(s)
Lebanese Flatbread
(Contains: Cereals containing gluten, Wheat)
100 grams
Goat's Cheese
(Contains: Milk)
Not included in your delivery
¾ tsp
Salt
1 tbsp
Oil
¼ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Toss with West African spice mix, salt, pepper and a drizzle of oil.
- Rub the oil over the potatoes, then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork-tender, 25-35 mins.
- Peel the garlic.
- Trim the cucumber and quarter lengthways then chop widthways into small pieces.
- Halve, peel and slice the shallot as thinly as you can. Pop into a small bowl and add the red wine vinegar, ¼ tsp salt (per 2P) and ¼ tsp sugar (per 2P). Mix together and set aside.
- Drain and rinse the chickpeas in a sieve.
- In a blender, puree the garlic, tahini, chickpeas, 1 tbsp oil (per 2P), 75ml water (per 2P) and ½ tsp salt (per 2P) until smooth.
- Season to taste with salt and pepper.
TIP: Add another splash of water to loosen the hummus if necessary.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- When hot, fry the falafels for 3-5 mins, turning frequently for even cooking. Remove once cooked.
- Drain and roughly tear the goat's cheese.
- Meanwhile, mix the yoghurt with the chopped cucumber and a drizzle of oil. Season to taste with salt and pepper.
- Pop the flatbreads into the oven to warm, 1-2 mins.
- Just before serving, toss the salad leaves with a drizzle of oil. Season to taste with salt and pepper.
- Divide the warmed flatbreads between plates.
- Spread each flatbread with a little hummus, then top with the tossed salad, falafel, goat's cheese and pickled shallot.
- Spoon over the tzatziki.
- Serve the potatoes on the side.
