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Preheat the oven to 200°C, gas mark 6. Place the falafels on a baking tray and cook according to pack instructions.
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.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,798kJ/ 669kcals |
|---|---|
Fat | 31g |
Saturated Fat | 10g |
Carbohydrates | 70g |
Sugars | 8.7g |
Fibre | 9.6g |
Protein | 22g |
Salt | 2.9g |
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