Vegan recipe

Turkish Falafel Pizzas

Serves 2

Fakeaways just went up a notch or two…
This Turkish Falafel Pizza has a crunchy base, a tangy, spiced, and flavour-packed topping, and a drizzle of smooth tahini sauce. It’s the perfect fun addition to your lunchtime or evening plans.

Middle Eastern Falafels Find out more


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


  1. Preheat oven to 200C
  2. To make the flatbreads, combine flour, yoghurt, and baking powder and knead for one minute
  3. Roll out to desired shape and place on a lined baking tray and bake for 10 minutes turning halfway
  4. Make the red sauce by combining puree, harissa, and a let down with a little water until spreadable
  5. Make tahini sauce, infuse lemon juice with garlic, and sieve into a bowl
  6. Add tahini, salt, and cumin to lemon juice and slowly whisk in iced water until pourable
  7. Spread sauce on flatbread and top with olives and falafel
  8. Bake for 10 minutes and add pickled red onion and drizzle with tahini sauce