Greek Falafel Skewers with a Yoghurt Dip
Time to refresh your BBQ menu? Skewer up spicy Cauldron Middle Eastern Falafels with Mediterranean veg and serve with a cool yoghurt dressing. So much summer taste on a plate.
Made with our Middle Eastern Plant-Based Falafels
Ingredients:
For the Greek Skewers:
1 x 200g pack Cauldron Middle Eastern Falafel
8 cherry tomatoes
¼ cucumber
1 red onion, sliced into 8 wedges
8 pitted black olives
For the yoghurt dressing:
2 tbsp. low fat Greek yoghurt
1 tbsp. mint leaves, chopped
1 tsp. lemon juice
To serve:
1 wholemeal pita bread, sliced into 6 wedges
20g light feta (optional)
Mint leaves
Our tip
Try swapping the Cauldron Middle Eastern Falafel for Cauldron Moroccan Falafel and the cherry tomatoes for fresh apricots, pitted and halved!
Method:
For the Greek skewers:
Pre-heat the oven to 180°C (fan)/200°C electric/Gas Mark 6.
Slice the cucumber into 4 rounds, slice each round in half.
Using a skewer thread the ingredients in order; one tomato, one falafel, 1 cucumber half, 1 olive, one wedge of onion. Repeat to complete the skewer.
Repeat step 3 to create x4 skewers.
Place the skewers on a baking tray and cook in a pre-heated oven for 15 minutes.
For the yoghurt dressing:
6. Combine all of the ingredients in a small bowl. Mix well and spoon into 2 serving dip bowls.
To serve:
7. Heat a non-stick griddle over a high heat. Place the cooked skewers onto the griddle and cook for 2 minutes on each side to achieve char griddle marks (alternatively finish on the BBQ for extra flavour and alfresco meals).
8. Place the pita wedges on the griddle and cook for 1 minute on each side.
Our tip
Try swapping the Cauldron Middle Eastern Falafel for Cauldron Moroccan Falafel and the cherry tomatoes for fresh apricots, pitted and halved!
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!
