Falafel with quick pickled cabbage & tahini dip

Name: Falafel with quick pickled cabbage & tahini dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: ½ red cabbage, cored then thinly shredded; 2 lemons, juice; ½ tsp sea salt flakes; 192 g packs The Levantine Table Sweet Potato Falafels; 60 g Cooks’ Ingredients Tahini; 125 g Greek-style yogurt; 1 clove/s garlic, crushed; 25 g pack flat leaf parsley (or coriander), leaves chopped; 1 Essential White Pittas

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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Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

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

Method

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.
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.
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.