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Falafel with quick pickled cabbage & tahini dip

Falafel with quick pickled cabbage & tahini dip

By Noah Iyer
10’ Prep time
15’ Cook time
25’ Total time
733 Calories
4 Serving

Summary

This is a super quick, colourful and flavour-packed dinner that the whole family will enjoy. for extra crunch and zing, serve with pickled chillies from a jar.
Noah Iyer 0 Followers

Step by Step

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Step 1

Preheat the oven to 190ºC, gas mark 5. Meanwhile, put the cabbage into a bowl with the juice of 1 lemon and the salt. Massage the juice into the cabbage a little, then leave to lightly pickle, tossing occasionally.
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Step 2

Cook the falafels in the oven for 15 minutes, according to pack instructions. Mix the tahini with the yogurt, garlic and remaining lemon juice. Season and set aside.
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Step 3

When the falafels are ready, toss the parsley through the pickled cabbage. Toast the pittas. Serve the cabbage with the falafel and dip and pittas for stuffing.

Ingredient

  • Garlic clove
    Garlic clove
    1 clove/s
  • Greek-style yogurt
    Greek-style yogurt
    125 grams
  • Red cabbage
    Red cabbage
    0.5
  • Essential white pittas
    Essential white pittas
    1
  • 25g pack flat leaf parsley
    25g pack flat leaf parsley
    25 grams
  • Cooks’ ingredients tahini
    Cooks’ ingredients tahini
    60 grams
  • Sea salt flakes
    Sea salt flakes
    0.5 tsp
  • Essential lemons
    Essential lemons
    2
  • Levantine table sweet potato falafels
    Levantine table sweet potato falafels
    192 grams

Nutrition Facts

View nutrition facts
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