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)
1 unit(s)
Shallot
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
2 unit(s)
Radish
2 tbsp
Tahini Sauce
(Contains Soy, Sesame May contain Egg, Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Oil*
0.13 tsp
Salt*
2.25 tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Thinly slice radish into 1/8-inch slices.
- Roughly chop parsley.
- Peel, then thinly slice shallot into 1/8-inch rings.
- Cut tomato into 1/2-inch pieces.
- Add vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4ppl) 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 heat.
- When hot, add 1 tbsp oil (dbl both for 4 ppl), then falafel. Pan-fry until golden-brown, 3-4 min per side.
- Meanwhile, combine 1 tbsp oil and 2 tsp pickling liquid (dbl both for 4 ppl) in a small bowl.
- Add radishes, tomatoes and parsley. 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 flatbread!)
- Add tahini sauce, mayo, 1/4 tsp sugar and 1/2 tsp pickling liquid (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
- 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.