Loaded Falafel Flatbreads
with Pickled Shallots and Tahini Sauce
Here's a Middle-Eastern inspired lunch that is sure to awaken the taste buds and keep you feeling energized all afternoon. These flatbreads are loaded with golden-brown falafel, fresh veggies, homemade pickled shallots and an addicting tahini sauce that will have this lunch on repeat for weeks to come!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Falafel
(May contain Sesame)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
1 unit(s)
Shallot
2 tbsp
Tahini Sauce
(Contains Soy, Sesame May contain Egg, Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans)
1 unit(s)
Tomato
2 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
7 g
Parsley
1 unit(s)
Mini Cucumber
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
2.25 tsp
Sugar*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Cut tomato into 1/2-inch pieces.
- Thinly slice radishes into 1/8-inch slices.
- Roughly chop parsley.
- Peel, then thinly slice shallot into 1/8-inch slices.
- Add vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a medium microwave-safe bowl. Season with salt, then stir to combine. Microwave in 15 sec increments, stirring between each, until sugar dissolves. (NOTE: This is your pickling liquid.) Add shallots, then set aside to pickle.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then falafel. Pan-fry until golden-brown, 3-4 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.)
- Meanwhile, combine 1 tbsp (2 tbsp) oil and 2 tsp (4 tsp) pickling liquid in a small bowl. Add radishes, tomatoes and parsley. Season with salt and pepper, then stir to combine.
- Add tahini sauce, mayo, 1 tbsp (2 tbsp) warm water, 1/4 tsp (1/2 tsp) sugar and 1/2 tsp (1 tsp) pickling liquid to another small bowl. Season with salt and pepper, then stir to combine.
- Wrap flatbreads in paper towels. Microwave until warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the flatbreads!)
- Spread half the tahini sauce over flatbreads, then top each flatbread with 4 falafel.
- Top with salad, then pickled shallots.
- Drizzle remaining tahini sauce over top.
- Fold flatbreads in half to eat, or dig in with a knife and fork.