Easy Moroccan Falafels with Grilled Flatbreads
Light lunch, easy starter, quick picnic? Warm Moroccan Falafels, griddled flatbread, served with salad and your favourite dip. What a moreish mouthful.
Made with our Moroccan Plant-Based Falafels
Ingredients:
1 x 180g pack Cauldron Moroccan Falafels
2 flatbreads
For the salad
75ml white wine vinegar
A pinch of caster sugar
A pinch of sea salt
1 small beetroot, thinly sliced
1 small red onion, thinly sliced
4 baby cucumbers, sliced
1 tbsp. pomegranate seeds
1 tbsp. pumpkin seeds
10g beetroot leaves
Our tip
Serve in a wrap for picnics or packed lunches with a crunchy salad and your favourite dip!
Method:
For the salad
Pour the white wine vinegar into a small bowl. Add the sugar and salt and mix well. Add 150ml of boiling water and mix to dissolve the sugar and salt.
Add the sliced beetroot and red onion, cover and leave to pickle for 20 minutes.
Remove the sliced beetroot and red onion from the liquid and pat dry on kitchen paper.
Place the pickled beetroot, red onion, sliced cucumber, pomegranate seeds, pumpkin seeds and beetroot leaves in a bowl. Toss to combine.
To serve
Cook the Cauldron Moroccan Falafel as per pack instructions.
Pre-heat a griddle over a high heat. Griddle the flatbreads for 2-3 minutes on each side. Cut into triangles.
Serve a side of baby cucumber, pickled beetroot and red onion salad, falafels and flatbreads and enjoy!
Our tip
Serve in a wrap for picnics or packed lunches with a crunchy salad and your favourite dip!
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
