A must try falafel naanwich with tzatziki and spiralled veggies
Ingredients:
Prep time: 40 min | Cooking time: 15 min | Serves: 4
For the falafels:
1 can chickpeas, drained
2 cloves garlic
1 shallot
15 ml sesame seeds
20 ml tahini
5 ml ground cumin
45 ml flour
Sesame seeds to coat
Oil to fry
For the tzatziki:
¼ cucumber, grated
125 ml natural yoghurt
1 clove garlic, finely chopped
Salt and pepper to taste
For the veggies:
Olive oil to fry
Approx. 4 courgettes – spiralized
Approx. 4 beetroots – spiralized (We used the Kitchen Craft Vegetable Spiralizer to make these delicious veggie noodles.)
1 clove garlic, finely chopped
5 ml lime zest
To serve:
4 naan breads
1 chilli, finely sliced (only if you like a little spice)
Coriander or micro herbs
Method:
1. To make your falafels, place the chickpeas into a food processor and blitz until smooth. Add the garlic, shallot, sesame seeds and tahini. Once combined, add the cumin and flour and give them another quick blitz.
2. Roll out the mixture and work into small balls. Coat these little balls with sesame seeds. Heat the oil in a skillet and fry the falafels until golden on all sides. Set aside on some kitchen towel.
3. Now for the tzatziki. Combine the cucumber, yoghurt, garlic and season to taste with salt and black pepper.
4. For the veggies, heat a little olive oil in a skillet and add your beetroot and courgette noodles. Add the garlic and lime zest and cook until the veggies are just tender.
5. To serve, fold the naan bread to form a little pocket and fill it with the falafels, veggies and tzatziki. Add some micro herbs and fresh chilli if you like a little kick. Eat and enjoy.
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