Italian Ciabatta with Cauldron Middle Eastern Falafels Vegan recipe

Italian Ciabatta

Cook 10 mins
Serves 2

A taste of summer! A perfect way to bring the flavours of Italy to your table. Freshen up your meal with a strong taste of Italy with the ever-popular Italian Ciabatta. A combination of crushed garlic, juicy Italian vine tomatoes and Cauldron Middle Eastern Falafels infused with fresh baby basil leaves, will be sure to excite your taste buds.

Middle Eastern Falafels Find out more


1 pack Cauldron Falafels

1 tbsp of extra virgin olive oil
½ white onion, finely chopped
2 cloves of garlic, crushed
1 tbsp red wine vinegar
150g small vine tomatoes, halved
A handful of baby basil leaves
Season to taste with sea salt & freshly ground black pepper
1 ciabatta loaf


  1. Pre-heat the oil in a small frying pan and cook the onions for 3-4 minutes, add the garlic and continue to cook for a further minute.
  2. Now add the red wine vinegar and tomatoes, reduce the heat and stir gently for a minute.
  3. Remove from the heat and set aside to cool before adding the basil, season to taste.
  4. Warm the falafels and ciabatta bread according to on pack instructions. Slice the ciabatta. Spoon the tomato mixture on to the warm Ciabatta bread and serve with the falafels.