Ingredients
1 pack of Cauldron falafels
2 tbsp vegetable oil
1 red pepper, roasted, de skinned and deseeded then diced (or use jarred ones)
1 onion, finely diced
1 clove of garlic, crushed
1 tsp ground cumin
1 tsp ground paprika
2×400g tins of chopped tomatoes
½ tsp chilli flakes
2 tbsp tomato puree
150ml vegetable stock
Salt and pepper to taste
Pinch of sugar
Large bunch of fresh coriander, finely chopped
Large bunch of fresh parsley, finely chopped
2 eggs
To serve:
2 flatbreads
A few slices of cucumber
A small pot of tahini
