Cauldron

Loaded Falafel Nachos

Get a load of this! Turn our falafels into nachos and, abracadabra, you’ve a magical tasting snack! These loaded vegan nachos make the BEST starter or sharer dish. Try it with pomegranate seeds or yoghurt and mango chutney for the ultimate picky vegan party food. 

Serves 4
35 mins
Easy
Vegan
467 cals (per serving)
Nachos made using Cauldron Falafel served with avocado, tomatoes, red pickled onions, limes and dips on the side. Served in a tray with a pink background.
Cauldron Vegan Moroccan falafels with pink packaging with a see-through section to display the falafel

Made with our Moroccan Plant-Based Falafels

Low in sat fat
Vegan
High in fibre
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Ingredients:

  • 2 x 180g packs Cauldron Moroccan Falafels 

  • 60g plain flour

  • ½ tsp. baking powder

  • 50g cherry tomatoes, chopped

  • 25g vegan cheese, grated

  • 50g iceberg lettuce, shredded

  • ½ avocado, sliced 

  • 25g pickled red onion

  • 1 green chilli, sliced 

  • Handful coriander leaves 

  • 1 lime, sliced into wedges

To Serve (optional)

  • Vegan sour cream

  • Guacamole

Our tip

Roll the dough between 2 pieces of baking paper to stop the dough from sticking and use the same baking paper sheets to line the baking trays too.

Method:

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

  2. 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.

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

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

  5. 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. 

  6. Once baked place on an oven proof serving platter. 

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

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

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

Our tip

Roll the dough between 2 pieces of baking paper to stop the dough from sticking and use the same baking paper sheets to line the baking trays too.

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!