Falafel, Avocado and Harissa Tacos
with Rocket and Greek Style Cheese
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
266 grams
Ready to Eat Falafels
50 grams
Harissa Paste
(Contains Sulphites)
1 unit(s)
Avocado
40 grams
Wild Rocket
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tbsp
Honey
2 tbsp
Mayonnaise
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Place the falafels onto a baking tray. Bake on the middle shelf until golden brown, 5-8 mins.
c) Once baked, remove from the oven and drizzle over the honey (see pantry for amount).
a) Meanwhile, in a small bowl, combine the harissa paste and the mayo (see pantry for amount).
b) Halve the avocado and remove the stone. Cut the avocado into chunks (while it's still in its skin), then use a tablespoon to scoop out the flesh into a medium bowl.
c) To the medium bowl, add the rocket and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then toss to coat.
a) When the falafel have 2 mins remaining, place the tortillas onto a baking tray and warm through in the oven on the top shelf, 1-2 mins.
b) Share the tortillas between your plates.
c) Divide the harissa mayo over the tortillas, then top with the rocket, avocado and the falafels.
d) Crumble over the Greek style salad cheese to finish.
Enjoy!
