Loaded Falafel Naan
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 pitas 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
8 pièce(s)
Falafel
50 g
Échalote
80 g
Tomato
2 cs
Vinaigre de vin blanc
(Contient Sulfites)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde)
7 g
Persil
2 pièce(s)
Radis
2 cs
Sauce tahini
(Contient Sésame, Soya)
2 pièce(s)
Pain plat
(Contient Blé)
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
2 cs
Huile*
2.25 cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
Before starting, wash and dry all produce. Cut tomato into 1/2-inch pieces.Thinly slice radish into 1/8-inch slices.Roughly chop parsley.Peel, then thinly slice shallot into 1/8-inch slices.Add vinegar, 2 tbsp water and 2 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 oil, then falafel. Pan-fry, until golden-brown, 3-4 min per side. Meanwhile, combine 1 tbsp oil and 2 tsp pickling liquid in a small bowl. Add radishes, tomatoes and parsley. Season with salt and pepper, then stir to combine.
Add tahini, mayo, 1 tbsp warm water, 1/4 tsp sugar and 1/2 tsp pickling liquid to a small bowl. Season with salt and pepper, then stir to combine. Wrap naan in paper towels. Microwave until warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the naan!)
Spread half the tahini sauce over naan, then top each naan with 4 falafel.Top with salad, then pickled shallots.Drizzle remaining tahini sauce over top.Fold naan in half to eat, or dig in with a knife and fork.