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Falafel with quick pickled cabbage & tahini dip

Falafel with quick pickled cabbage & tahini dip

This is a super quick, colourful and flavour-packed dinner that the whole family will enjoy. For extra crunch and zing, serve with pickled chillies from a jar.  

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • ½ red cabbage, cored then thinly shredded
  • 2 lemons, juice
  • ½ tsp sea salt flakes
  • 2 x 192g packs The Levantine Table Sweet Potato Falafels
  • 60g Cooks’ Ingredients Tahini
  • 125g Greek-style yogurt
  • 1 clove/s garlic, crushed
  • 25g pack flat leaf parsley (or coriander), leaves chopped
  • 1 Essential White Pittas


  1. Preheat the oven to 190ºC, gas mark 5. Meanwhile, put the cabbage into a bowl with the juice of 1 lemon and the salt. Massage the juice into the cabbage a little, then leave to lightly pickle, tossing occasionally.

  2. Cook the falafels in the oven for 15 minutes, according to pack instructions. Mix the tahini with the yogurt, garlic and remaining lemon juice. Season and set aside.

  3. When the falafels are ready, toss the parsley through the pickled cabbage. Toast the pittas. Serve the cabbage with the falafel and dip and pittas for stuffing.

Cook’s tip

Parsley stems are soft with lots of flavour – save them to use in stocks as the base of a bouquet garni or finely chop and add to a chimichurri or pesto. Finely chopped coriander stems can go into a curry with ginger and garlic, whizz into a Thai curry paste, or add some pep to a stir fry.


Typical values per serving when made using specific products in recipe


3,065kJ/ 733kcals



Saturated Fat












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