A must try falafel naanwich with tzatziki and spiralled veggies

To date, naan has been relegated to the sidelines when serving soups, curries or stews. The winds of change have however blown and this moreish flatbread, steeped in tradition, has been elevated to center stage: meet the naanwich. And if you’re a falafel fan, then this naanwich recipe is one you’re going to want to try. Tzatziki is a must, extra chilli comes highly recommended and if you’re mad about your spiralled veggies, this is an excellent dish to add to your next weekly meal plan.



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


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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