Vegan recipe

Falafel Fattoush Pasta Salad

Prep 35 mins
Cook 25 mins
Serves 4

It’s as easy as chop, roast, layer and enjoy!
This Falafel Fattoush Pasta Salad recipe by Twisted is a vibrant summer favourite. Topped with crisp flatbreads, Cauldron Middle Eastern Falafels, fresh herbs and pomegranate seeds, there’s a burst of flavour from every angle.

Middle Eastern Falafels Find out more

Ingredients

Crisp breads
4 flatbreads
2 tbsp olive oil
½ tsp cumin
½ tsp dried oregano
½ tsp sesame seeds
½ tsp salt

Zhoug dressing
2 cloves garlic
Juice of 1 lemon
100g coriander leaves
2 fresh jalapenos, deseeded
1 tsp salt
½ tsp cardamom
½ tsp cumin
½ tsp paprika
100ml olive oil
250g cooked fusilli (vg) or any small pasta shape available
1 pack Cauldron Middle Eastern Falafels
1 large aubergine
1 romano pepper
1tsp salt
1 tbsp olive oil
300g cherry tomatoes
20g mint
20g parsley
100g pomegranate seeds

Method

  1. Start by making the crisp breads to serve with your salad. Slice your pita bread into small squares, place in a large bowl and add olive oil, your spices and salt, toss well to combine to ensure all the pieces of bread are coated
  2. Place the coated flat bread on a tray and bake for 12 minutes until crispy and heated throug
  3. Then make your dressing, in a blender blitz, garlic, lemon juice, coriander, jalapenos, salt, cardamom, cumin, paprika, and olive oil until smooth. Set aside
  4. Chop your aubergine and romano pepper into 4cm squares, place on a baking tray and drizzle with olive oil and salt to taste.
  5. Then, place your Cauldron Middle Eastern Falafels on the baking tray and bake for 12 mins at 180 degrees. Once cooked, remove your Cauldron Middle Eastern Falafels from the baking tray and set to one side, continue to cook your aubergine and pepper for another 10 mins
  6. Slice tomatoes and roughly chop herbs and place in a large bowl. Add your roasted vegetables, Middle Eastern Falafels, cooked pasta, dressing and half of your crispbreads, toss to combine and add more olive oil if needed
  7. Serve on a large platter, topped with mint leaves, pomegranate seeds, and the remaining crisp breads