Cauldron

Falafel Hummus Sharing Board

This middle eastern inspired hummus board is THE perfect summertime sharer. Loaded with Cauldron Middle Eastern Falafel, Marinated Tofu, a smooth & creamy hummus, some kebab salad, pickled veg and more, this is one sharing board you won’t want to miss out on! Tear your flatbread and scoop up the deliciousness of this plant packed dish!

Serves 4
40 mins
A little effort
Vegan
493 cals (per serving)
A sharing board of hummus, Cauldron Falafel and Tofu on a table with Cauldron packs.
Cauldron Vegan Middles Eastern Falafels with blue packaging and a see-through section to showcase the falafels

Made with our Middle Eastern Plant-Based Falafels

Source of protein
Low in sat fat
Vegan
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Ingredients:

  • 8 x Cauldron Middle Eastern Falafels 

  • 1 x 160g pack Cauldron Marinated Tofu

  • 140g reduced fat hummus

  • 2 large Flat bread

For the Chickpeas

  • 100g can chickpeas, drained and rinsed

  • 1/2 tbsp ground sumac 

  • 1 tsp smoked paprika 

  • 1/2 tsp garlic powder 

  • 1/4 tsp black pepper 

For the Tofu

  • 1 tsp olive oil 

  • ½ tsp cumin 

  • ½ tbsp smoked paprika 

  • ½ garlic powder 

For the Sumac Onions

  • 1/2 small sized red onion sliced thin 

  • 1/4 tbsp olive oil 

  • 1/2 tbsp sumac 

  • Juice of 1/2 lemon 

  • 1 small bunch parsley, leave only, roughly chopped

For the Kebab salad

  • 1/8 red cabbage 

  • ¼ tsp salt 

  • ½ tsp olive oil 

  • ½ tsp white wine vinegar 

  • 1/2 tbsp lemon juice 

  • ¼ iceberg lettuce

  • ¼ cucumber 

  • 4 small tomatoes 

To serve

  • 4 pickled chillies 

  • Pickled cucumber, beets and carrot to top

Method:

  1. Season your chickpeas and cook for 20 mins. To the same tray add the Cauldron Falafels after 8 mins and cook for a further 12 mins. 

  2. While those cook, pan fry your Cauldron Marinated Tofu, adding cumin, smoked paprika and garlic powder to season. Once crisp and cooked through, remove from the heat. 

  3. Slice your onions and combine with sumac, olive oil, salt, lemon juice and fresh parsley. Set aside until you're ready to use. 

  4. To make your kebab salad, add red cabbage, lettuce, chopped cucumber, diced tomatoes, chopped chilis to a bowl. Dress with white wine vinegar, lemon juice, salt and olive oil. 

  5. To put your hummus sharing board together, cover a platter in hummus, then add your chickpeas, falafel and tofu. Place your salad in spoonfuls over the board, being careful not to crowd it in one place. Do the same with your sumac onions and pickled veg. Serve with toasted flatbread and enjoy.

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!