Double Falafel and Tomato Flatbreads
with Ful Medames-Inspired Stew
These Middle-Eastern-style flatbreads are the perfect handheld meal, stuffed with pickled radishes, filling falafels, dilly hummus and juicy tomatoes. A side of savoury ful medames-style kidney bean stew rounds out this hearty meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
16 unit(s)
Falafel
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat)
370 mL
Kidney Beans
½ unit(s)
Yellow Onion
1 unit(s)
Tomato
1 unit(s)
Lemon
3 unit(s)
Radish
7 g
Parsley
4 tbsp
Hummus
(Contains Sesame)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites)
1 tsp
Cumin
1 tsp
Dill-Garlic Spice Blend
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Thinly slice radishes. Zest, then juice lemon.Add radishes, 1/2 tbsp (1 tbsp) lemon juice, 2 tbsp (4 tbsp) water and 1 tsp (2 tsp) sugar to a small pot. Season with salt, then stir to combine. Bring to a simmer over medium-high heat.Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat. Transfer pickled radishes, including liquid, to a medium bowl. Place in the fridge to cool.
Toss falafel with 1 1/2 tbsp (3 tbsp) oil on an unlined baking sheet. Roast in the middle of the oven, stirring halfway through, until golden-brown, 8-10 min. Work in batches, if necessary.
Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.Finely chop parsley.Thinly slice half the tomato into half-moons, then cut remaining tomato into 1/4-inch pieces.Combine hummus, Dill-Garlic Spice Blend and 1/2 tsp (1 tsp) lemon zest in a small bowl. (TIP: Break up any clumps by pushing the back of a spoon against the sides of the bowl until mixture is smooth).
Heat a medium pot over medium-high heat.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. (TIP: Use olive oil if preferred.) Cook until tender, 3-4 min.Add beans with canning liquid, cumin, stock powder and 1/3 cup (2/3 cup) water. Bring to a simmer. Once simmering, cook until stew thickens slightly, 4-5 min. Season with salt and pepper.Remove from heat. Stir in 1/2 tbsp (1 tbsp) lemon juice.Use a potato masher to mash some of the beans. (NOTE: Stew should still have texture!)
When stew is almost done, arrange flatbreads on another unlined baking sheet. Brush with 1/2 tbsp (1 tbsp) oil. (NOTE: For 4 ppl, it is okay if flatbreads overlap a bit.) Toast in the bottom of the oven until softened, 2-3 min.
Drain pickled radishes and discard pickling liquid.Halve falafels. Spread dilly hummus over flatbreads, then top with falafel halves, tomato half-moons, pickled radishes and half the parsley. Fold flatbreads in half to eat, or dig in with a knife and fork.Serve bean stew alongside in a bowl. Top stew with diced tomatoes and remaining parsley. (TIP: Drizzle olive oil over top, if desired.)
