Loaded Falafel Flatbreads TEST
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
150 g
Falafel
(Peut contenir Sésame)
2 pièce(s)
Pain plat
(Contient Soya, Lait, Blé Peut contenir Soya)
1 pièce(s)
Échalote
2 cs
Sauce tahini
(Contient Soya, Sésame Peut contenir Oeuf, Poisson, Lait, Moutarde, Sulfites, Blé, Crustacés)
1 pièce(s)
Tomate
2 cs
Vinaigre de vin blanc
(Contient Sulfites)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
7 g
Persil
1 pièce(s)
Mini concombres
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Poivre*
2.25 cc
Sucre*
0.13 cc
Sel*
Informations nutritionnelles
Ustensiles
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.