Loaded Falafel Nachos

Pre-heat the oven to 180°C (fan)/ 200°C electric/Gas Mark 6.

Place the Cauldron Moroccan Falafel into a food processor and blitz to breadcrumb consistency. Tip into a mixing bowl, add the flour and baking powder. Mix to combine.

Add 60ml of water and bring together to form a dough.

Roll the dough on a lightly floured worksurface to approximately the thickness of a pound coin. 

Use a pizza cutter to cut triangle shapes from the dough. Line 2 baking trays with baking paper. Place the triangles on to the baking trays and bake for 20-25 minutes or until the triangles have turned golden brown at the edges. 

Once baked place on an oven proof serving platter. 

Scatter over the grated cheese and return to the oven for 2-3 minutes to melt.

Scatter over the lettuce, avocado, red onion, chilli and coriander leaves. Garnish with lime wedges.

Serve with vegan sour cream and guacamole for dipping (optional).