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Falafel rainbow sandwich
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The key to a successful sandwich is layers of texture, flavour and colour. This rainbow starts with harissa-coated red peppers and houmous, moves down through falafel, garlicky olives and parsley followed by black tahini, and finishes with tangy purple beetroot. It’s vegan, too.
465g jar roasted red peppers, drained
2 tbsp harissa
130g pitted green olives, finely chopped
½ x 25g pack flat leaf parsley, leaves only, chopped
1 small clove garlic, crushed
½ lemon, juice
4 tbsp black tahini
6 tbsp non-dairy yogurt alternative
250g pack baby beetroot in mild
malt vinegar, sliced
8 slices multigrain farmhouse batch
200g pack falafel, each torn in half
6 tbsp red pepper houmous
1. Tear the peppers into chunks and stir through the harissa. In another bowl, mix the olives, chopped parsley, garlic and lemon juice. In a third bowl, stir together the tahini and non-dairy yogurt alternative.
2 Arrange the sliced beetroot in a single layer over 4 slices of bread, then spoon over the tahini mixture followed by the olive mixture. Add the falafel. Arrange the harissa peppers over the remaining 4 slices of bread, then spread on the houmous. Sandwich the halves together so the peppers are at the top of the rainbow before serving.
Dial down: Use Queen Green Olives with Cumin and Lemon for the olives layer and you won’t need to add parsley, garlic or lemon.
Level up: For added smoky flavour, grill fresh red peppers, then peel away their skins instead of using jarred.
Cook's tip: Use a serrated knife to cut your sandwiches – the sawing motion will glide through the fillings where a standard knife would squash them.
Typical values per serving:
This recipe was first published in June 2021.