Falafel Flatbreads and Halloumi Fries
with Fresh Pomegranate Salad and Yoghurt Tahini Dressing
We love good Falafel Flatbreads and Halloumi Fries and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
8
Plain Flour
1
Sumac
75
Greek Style Natural Yoghurt
(Contains Milk)
1
Chermoula Spice Mix
1
Baby Gem Lettuce
250
Halloumi
15
Honey
½
Pomegranate
½
Lemon
4
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
22
Tahini
1
Mint
450
Potatoes
150
Falafel Mix
Not included in your delivery
Water
150
Water for the Batter
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel) and pop them into a low sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer and set aside. Halve the halloumi as if you were making 2 'steaks', then chop each half into 5 'baton' shaped pieces. Trim the root from the baby gem and thinly slice. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest and halve the lemon.
Add the Greek yoghurt to a bowl along with the tahini and the honey. Squeeze in the lemon juice and season with salt and pepper. Gradually stir through the water (see ingredients for amount) with a fork until well combined. Taste and and add more salt and pepper if you feel it needs it. Quarter the pomegranate (see ingredients for amount). Holding the pomegranate pieces over a bowl of water, scoop out the seeds into the bowl of water. TIP: Use a fork to do this, it helps to release the seeds. Remove the seeds from the water set aside. Discard the white pith.
Pop the falafel mixture into a medium mixing bowl and add thechermoula and lemon zest. Season with salt and pepper and add the water (see ingredients for amount.) Mix together until well combined then set aside for 3-4 mins (the mixture will thicken in this time). Meanwhile, roast the potatoes on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Once the falafel mixture has thickened, shape into balls (4 per person) TIP: Wet your hands before shaping the falafels to prevent them from sticking to your hands. Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the falafels and cook, turning occasionally, until browned all over, 5-6 mins. Pop onto a baking tray and bake on the middle shelf of your oven until firm and cooked through 6-8 mins. Remove from the oven.
Pop your pan back on medium-high heat and add a drizzle of oil. While the oil is heating up, pop the flour in a shallow bowl and add half the sumac. Mix together, then add the halloumi fries to the bowl and toss to coat in the flour. Lay the halloumi fries in your hot oil and fry until golden all over, 6-7 mins total. Remove the pan from the heat. Meanwhile, pop your flatbreads on the top shelf of the oven to warm through, 2-3 mins.
Serve the flatbreads on large plates (2 per person). Spread a spoonful of your dressing on the bottom of each flatbread, add the potatoes, baby gem and falafels. Serve the halloumi fries alongside, then drizzle over the remaining dressing and sprinkle over the pomegranate seeds, mint and remaining sumac. Enjoy!
