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    Falafel rainbow sandwich

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    Falafel rainbow sandwich

    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.

    • Vegan
    • Preparation time: 20 minutes

    Serves: 4


    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.

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    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.


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