Middle Eastern Falafel with Greek Yoghurt Dip

Name: Middle Eastern Falafel with Greek Yoghurt Dip
Cook time: 12 min
Total time: 12 min
Yield: 2 servings
Ingredients: 1 x 200g pack Cauldron Middle Eastern Falafels; 2 tbsp low fat Greek yoghurt; ½ tsp nigella seeds; 75ml white wine vinegar; A pinch of caster sugar; A pinch of sea salt; 1 small beetroot, thinly sliced; 1 small red onion, thinly sliced; 4 baby cucumbers, sliced; 1 tbsp pomegranate seeds; 1 tbsp pumpkin seeds; 10g beetroot leaves

For yoghurt-based yumminess, try tucking into this Middle Eastern Falafel with a Greek Yoghurt dip. Warm falafel, chilled yoghurt, and cool as a cucumber salad.

Serves 2

32 mins

Easy

Vegetarian

354 cals (per serving)

Cauldron Middle Eastern falafel bites with yoghurty dip on a plate

Cauldron Vegan Middles Eastern Falafels with blue packaging and a see-through section to showcase the falafels

Made with our Middle Eastern Plant-Based Falafels

Source of protein

Low in sat fat

Vegan

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Ingredients:

1 x 200g pack Cauldron Middle Eastern Falafels
2 tbsp low fat Greek yoghurt
½ tsp nigella seeds

For the salad

75ml white wine vinegar
A pinch of caster sugar
A pinch of sea salt
1 small beetroot, thinly sliced
1 small red onion, thinly sliced
4 baby cucumbers, sliced
1 tbsp pomegranate seeds
1 tbsp pumpkin seeds
10g beetroot leaves

Our tip

For a fruity twist, add a dollop of mango chutney to the yoghurt before serving. For a fully vegan plate, simply switch out the yoghurt!

Method:

For the salad

Pour the white wine vinegar into a small bowl. Add the sugar and salt and mix well. Add 150ml of boiling water and mix to dissolve the sugar and salt.
Add the sliced beetroot and red onion, cover and leave to pickle for 20 minutes.
Remove the sliced beetroot and red onion from the liquid and pat dry on kitchen paper.
Place the pickled beetroot, red onion, sliced cucumber, pomegranate seeds, pumpkin seeds and beetroot leaves in a bowl. Toss to combine.

To serve

Cook the Cauldron Falafel as per pack instructions.
Spoon the Greek yoghurt onto a serving dish and spread using the back of a spoon.
Top with warmed falafel and a side of baby cucumber, pickled beetroot and red onion salad. Scatter with nigella seeds to garnish.

Our tip

For a fruity twist, add a dollop of mango chutney to the yoghurt before serving. For a fully vegan plate, simply switch out the yoghurt!

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