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Falafel flatbreads with zhoug, yogurt & griddled courgettes
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200g pack Cauldron Middle Eastern Falafels
2 small courgettes, cut into thick diagonal chunks
½ lemon, finely grated zest and juice
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.
Typical values per serving:
This recipe was first published in September 2020.