Fattoush-Style Falafel Salad
with Plant-Based Aioli & Chilli Flatbreads
We've turned fattoush, or bread salad, into even more of a treat by dressing it with creamy plant-based aioli before topping it with hearty spinach falafels - which get all lovely and golden in the pan while the tortilla flatbreads crisp up in the oven.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
red onion
1
tomato
1
cucumber
1 tub
spinach falafel
(May be present: Sesame, Egg, Gluten, Milk, Soy, Wheat, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanut. )
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 pinch
chilli flakes
½ head
cos lettuce
1 packet
plant-based aioli
1 bag
mint
Not included in your delivery
olive oil
¼ cup
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Thinly slice red onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.
Preheat oven to 240°C/220°C fan-forced. Thinly slice tomato into wedges. Thinly slice cucumber into half-moons. In a medium bowl, combine tomato and cucumber.
Cut or tear each spinach falafel into quarters (don't worry if they crumble!). Heat a large frying pan over medium-high heat and add olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). When oil is hot, cook falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel.
While falafel are cooking, slice mini flourtortillas into quarters. Arrange on lined oven tray. Brush (or spray) with a drizzle of olive oil, then sprinkle over a pinch of chilli flakes (if using). Bake until golden and crispy, 5-8 minutes. Season with salt and pepper.
TIP: If the tortillas don't fit in a single layer, divide them between two oven trays.
While flatbreads are baking, to the bowl with the tomato and cucumber, add cos lettuce, a splash of pickling liquid, a pinch of sugar and 1/2 the plant-based aioli. Drain pickled onion, then add to salad and toss to combine. Season to taste.
Divide fattoush-style salad between bowls. Top with falafels. Spoon remaining aioli over falafels. Tear over mint. Serve with chilli flatbreads.