Homemade Falafel Flatbread
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Homemade Falafel Flatbread

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
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

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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

Instructions

Cook the Chips
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.

Get Prepped
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.
Mash the Chickpeas
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.

Fry the Falafels
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.
Make the Tzatziki
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.
Assemble and Serve
6
  • Allow everyone to top their own warm flatbreads with tzatziki, tomato, rocket salad and golden falafels. 
  • Serve the chips on the side.
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