Middle Eastern Falafel with Greek Yoghurt Dip
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.
Made with our Middle Eastern Plant-Based Falafels
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!
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!
