Ingredients
350 g self-raising flour, plus extra for dusting
1 tsp baking powder
350g plant-based yoghurt
4 tbsp tomato puree
2 tbsp harissa paste
1 x Pack of Cauldron Middle-Eastern or Moroccan Falafels, broken in half
50g Black Olives, halved
Tahini Sauce:
4 medium cloves garlic, minced
60ml lemon juice
120ml tahini
½ tsp salt
½ tsp cumin
6 tablespoons ice water
Pickled Red Onions:
240ml white distilled vinegar
60ml apple cider vinegar
300ml water
2 tsp sea salt
1 tbsp sugar
1 large red onion, thinly sliced
2 tbsp black peppercorns
2 tsp mustard seeds
