Falafel with tahini-dressed salad & pickled cabbage

Name: Falafel with tahini-dressed salad & pickled cabbage
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 192 g packs The Levantine Table Sweet Potato Falafels; 1 pack Essential White Pitta, toasted, to serve; 1 tub Essential Greek Style Yogurt, to serve; 1 jar Fragata Hot Peppers Guindillas, to serve (optional)

It’s not cheating to pick up a pack of ready-made falafel (or anything from the Levantine range) – it’s smart cooking for busy days. A fresh, herby salad and some toasted pitta make it a midweek meal you’ll be proud to share.

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Vegetarian3 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 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.

2 x 192g packs The Levantine Table Sweet Potato Falafels
1 pack Essential White Pitta, toasted, to serve
1 tub Essential Greek Style Yogurt, to serve
1 jar Fragata Hot Peppers Guindillas, to serve (optional)

For the pickled cabbage

½ small red cabbage, cored then shredded finely
1 Essential Lemon, juice
½ tsp salt

For the salad

1 Essential Cucumber, quartered and cut into bitesized pieces
200g Essential Cherry Tomatoes, halved
1 Essential Little Gem Lettuce, or similar crunchy lettuce, shredded
25g pack coriander, leaves roughly chopped
2 tbsp Cooks’ Ingredients Tahini
2 tbsp extra virgin olive oil
1 clove/s garlic, crushed
½ tbsp Cooks’ Ingredients Pomegranate Molasses

Preheat the oven and cook the falafels according to pack instructions. Meanwhile, put the red cabbage in a bowl with the lemon juice and salt. Scrunch the juice and salt into the cabbage using your hands, then leave to stand while the falafels cook – scrunch twice more during the resting process.
To make the salad, toss the cucumber, tomatoes, lettuce and coriander in a large bowl. Whisk the tahini, oil and garlic together and season well. Tumble into the salad.
Once the falafels are ready, drizzle the salad with the pomegranate molasses. Serve with the cabbage, pitta, yogurt and hot peppers, if using.

Cook’s tip

The cabbage can be pickled up to 24 hours ahead. Keep any leftovers in the fridge in an airtight container for up to 3 days – it’s great with grilled meats too.

Typical values per (excluding hot peppers) when made using specific products in recipe