Falafel Piadas with Spicy Avocado Mint Dip Vegan recipe

Falafel Piadas with Spicy Avocado Mint Dip

Prep 20 mins
Cook 20 mins
Serves 4

This recipe gives Italian street food a spicy twist with piadas stuffed full of chargrilled and crunchy veg, Cauldron Falafels and a harissa laden creamy avocado spread.


1 pack of Cauldron Falafels
1 pack of piadas
1 tbsp olive oil
1 medium courgette, sliced thinly lengthways with a y peeler (don’t use the seedy inner), chargrilled
1 red pepper, cut into strips and chargrilled
1 small carrot grated
2 tbsp sun blushed tomatoes, chopped
40g baby spinach leaves, washed and ready to eat
Small bunch of basil, torn

For the Dressing:
1 ripe avocado
4 tbsp soy cream
1 tbsp fresh mint leaves
1 tbsp coriander leaves
1 tbsp harissa paste
Salt and pepper to taste


  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Place the Cauldron Falafels on a baking tray and cook for 10-12 minutes until warmed through.
  3. Meanwhile prepare the dressing by blitzing all of the ingredients in the food processor. Season to taste.
  4. Assemble the piadas by spreading with the dip then arranging layers of vegetables and Cauldron falafels. Wrap and enjoy!