The perfect recipe for sharing with friends, our herby falafel flatbreads are home-made, quick and fun to make, plus preparing it from scratch tastes even better!
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 conflict 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.
Flat Leaf Parsley
Plain Flour(ContainsCereals containing Gluten)
Chermoula Spice Mix
Baby Gem Lettuce
Greek Style Yoghurt(ContainsMilk)
Plain Naan(ContainsCereals containing Gluten, Milk)
Preheat your oven to 200°C. Zest and halve the lemon. Roughly chop the coriander and parsley (stalks and all). Trim and coarsely grate the carrot (no need to peel). Drain and rinse the chickpeas. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.
Pop the carrot, lemon zest, chickpeas, coriander, half the parsley and half the spring onion in a large bowl. Mix in the flour, chermoula, mango chutney and a pinch of salt and pepper. Squish together with your hands (or the back of a fork) until the chickpeas are nicely broken up and mushy and the mixture sticks together. Keep to one side.
Chop the sweet potatoes into 2cm wide slices, then into 2cm wide chips. Pop on a baking tray. Halve the halloumi lengthways, then chop each half lengthways into roughly four 2cm wide chip shape pieces. Drizzle the sweet potato with oil and gently toss to coat. Roast in your oven until soft, 25 mins. Halfway through cooking, add the halloumi to the tray, turn the potatoes, then roast for the remaining time.
Shape the chickpea mix into five small balls per person. Flatten each ball gently to 2cm thick and pop on a plate. Heat a drizzle of oil in a frying pan on medium-high heat and then fry the patties in the hot oil until golden on both sides. This should take around 2-3 mins on each side. Transfer to a baking tray and pop onto the bottom shelf of your oven for 10-15 mins.
Meanwhile, quarter the tomatoes, pop them in a medium bowl. Add a glug of olive oil, the remaining parsley, a squeeze of lemon juice and a pinch of salt, pepper and sugar. Mix and set aside. Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. Put the yoghurt in a bowl and add the garlic (add less if you don't love raw garlic) and a pinch of salt and pepper and a splash of water. Mix to a drizzling consistency.
Pop the naans in your oven for the last 4-5 mins of chip’s cooking time. Add three-quarters of the yoghurt to the tomatoes along with the baby gem lettuce and gently combine. Serve the naans with the salad on top, then the falafels. Serve the sweet potato and halloumi chips on the side. Drizzle the remaining yoghurt over the chips and then sprinkle on the zahtar and remaining spring onion. Cut any remaining lemon into wedges to serve. Enjoy!