zoom Falafel flatbreads with zhoug, yogurt & griddled courgettes

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    Falafel flatbreads with zhoug, yogurt & griddled courgettes

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    Falafel flatbreads with zhoug, yogurt & griddled courgettes

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 3


    200g pack Cauldron Middle Eastern Falafels
    2 small courgettes, cut into thick diagonal chunks
    ½ lemon, finely grated zest and juice
    75g feta
    150g Greek-style yogurt
    300g pack 3 piadina flatbreads
    2 tbsp Cooks’ Ingredients Zhoug
    25g mixed salad leaves
    1½ tbsp Cooks’ Ingredients Dukkah 


    1. Preheat the oven to 200°C, gas mark 6. Place the falafels on a baking tray and cook according to pack instructions.

    2. Meanwhile, place a griddle pan over a high heat. Once hot, add the courgettes and cook, in batches if necessary, for 3-4 minutes per side until dark grill marks appear and they begin to look juicy. Set aside and squeeze over the lemon juice.

    3. In a small bowl, beat the feta with the yogurt, lemon zest and some black pepper. Warm the flatbreads in the oven for a few minutes before topping each with feta yogurt, zhoug, courgette, falafel, some salad leaves and a generous sprinkle of dukkah.

    Cook’s tip You can also try using Cauldron Organic Tofu block in place of the falafel. Cook according to pack instructions, or try tossing with a little harissa or ras el hanout spice mix first for extra flavour.

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