Falafel Doner Salad Box Vegan recipe

Falafel Doner Salad Box

Prep 20 mins
Cook 12 mins
Serves 2

The Doner Kebab is back in fusion form! Cauldron Falafels smothered with curry alioli and bags of crunchy vegetables topped with crunchy pesto crumb, a Californian/Middle Eastern treat!

Middle Eastern Falafels Find out more

Ingredients

1 pack of Cauldron Falafels
2-3 pitta breads
Shredded vegetables such as white cabbage, carrot, onion, baby gem, cucumber
1 pack salad/cooked beetroot, cut into strips and roasted with a little oil and orange juice
1 tbsp lemon juice
1 tbsp olive oil

For the Pesto Crumb:
2 tbsp panko Crumb
1 tbsp vegan green pesto
1 tbsp toasted seeds such as pumpkin
1 tbsp crispy salad onions

For the Yellow Curry Alioli:
1 tbsp vegetable oil
½ onion, sliced
1 tbsp yellow curry paste
1 tbsp lemon juice
8 tbsp vegan mayonnaise

Method

  1. Cook the Cauldron Falafels as per pack instructions.
  2. Meanwhile, coat the crumb with the pesto, spread onto a baking sheet and bake for approximately 5 minutes until crispy. Mix with the toasted seeds and crispy onion and allow to cool.
  3. Prepare the yellow curry alioli by frying the onion in the oil for 4-5 minutes until softened. Add the curry paste and cook for a further 1-2 minutes then allow to cool for 5 minutes. Blitz with the lemon juice and mayonnaise.
  4. Mix the shredded vegetables and beetroot with the lemon juice and olive oil then coat with a couple of spoonfuls of yellow curry alioli.
  5. Warm the pitta breads, slice open and fill with crunchy vegetables, top with the Cauldron Falafels, pesto crumb and a dollop of curry alioli and enjoy!