Falafel, Avocado and Harissa Tacos
with Greek Style Cheese and Rocket | Serves 2
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
266 grams
Ready to Eat Falafels
50 grams
Harissa Paste
(Contains Sulphites)
1 unit(s)
Avocado
40 grams
Wild Rocket
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
2 tbsp
Mayonnaise
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Place the falafels onto a baking tray.
c) Once the oven is hot, bake on the middle shelf until golden brown, 5-8 mins.
d) Meanwhile, in a small bowl, combine the harissa paste and the mayo (see pantry for amount).
a) Halve the avocado and remove the stone. Cut the avocado into chunks (while it's still in its skin), then use a tablespoon to scoop out the flesh into a medium bowl.
b) Add the rocket and olive oil for the dressing (see pantry for amount) to the bowl of avocado. Season with salt and pepper, then toss to coat.
c) When the falafels have 2 mins remaining in the oven, place the tortillas onto a baking tray and warm through in the oven on the top shelf, 1-2 mins.
a) Once the falafels are baked, remove from the oven and drizzle over the honey (see pantry for amount).
b) Share the tortillas between your plates.
c) Spread the harissa mayo over the tortillas, then top with the rocket, avocado and falafels.
d) Crumble over the Greek style salad cheese to finish.
Enjoy!
