Top Tip
Falafel Flatbread with Salsa Dressing
Food
Main Courses
Quick Meals
Dairy-free
Vegan
Vegetarian
10 Servings
Ingredients
FOR THE FALAFEL
800g tinned chickpeas, rinsed, drained and dried
10g garlic, chopped
5g vegetable bouillon
10g flat leaf parsley, chopped
1 tbsp Moroccan spice mix
50g plain flour
10ml sunflower oil
FOR THE SALSA
400g MAGGI rich & rustic tomato sauce
1 garlic clove, crushed
100g banana shallot, finely diced
100g cucumber, de-seeded, finely diced
100g orange bell pepper, finely diced
1 tsp smoked paprika
Method
- FOR THE FALAFEL
- Blitz all ingredients except sunflower oil and bread and shape into 10 patties
- Fry for 3 minutes each side
- FOR THE SALSA
- Mix all ingredients, and season to taste
- TO SERVE
- Put one warm falafel in a toasted pitta with a generous serving of salsa and green salad
