Ingredients
1 pack of Cauldron Middle Eastern Falafels
2 aubergines, sliced into 1cm thick rounds
2 tbsp olive oil
2 tbsp pomegranate molasses
1 tbsp red wine vinegar
3 garlic cloves, crushed
¼ tsp salt
¼ tsp ground black pepper
For the tahini yoghurt:
4 tbsp vegan yoghurt
2 tbsp tahini
2 tbsp water
Salt and black pepper to taste
To serve:
1 tbsp flaked almonds, toasted
1 tbsp fresh mint, finely chopped
1 tbsp pomegranate seeds
½ tbsp orange zest
½ tsp sumac