Loaded Falafel Flatbread
serves 2
The quantities provided above are averages only.
Ingredients
160 grams
Falafel
(May be present: Wheat, Cereals containing gluten, Mustard, Soya)
2 unit(s)
Wraps
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Shallot
1 sachet(s)
Tahini
(Contains: Sesame)
1 unit(s)
Tomato
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
125 grams
Radish
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
¼ tsp
Salt
to taste
Sugar
1 tsp
Sugar
Nutrition Values
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and slice the shallot as thinly as you can. Pop it into a small bowl and add apple cider vinegar, 2 tbsp hot water , ¼ tsp salt and 1 tsp sugar. Mix together and set aside.
Trim and quarter the radish.
Cut the tomato into 2cm chunks. Mix the radish and tomato in a bowl and season to taste with salt and pepper.
Place a pan over medium-high heat with a drizzle of oil.
When hot, fry the falafel for 3-5 mins, turning frequently for even cooking.
Meanwhile, add the aioli and tahini to a bowl. Season to taste with salt, pepper and sugar.
Pop the wraps ( 1 per person) into the oven to warm, 1-2 mins.
Spread half the tahini aioli over the wraps. Divide the falafel, tomato and radish salad and pickled shallots between the wraps.
Drizzle remaining tahini sauce over top.
Fold wraps in half to eat, or dig in with a knife and fork.
