Herby Falafel Kebab With Tahini Yoghurt, Harissa & Chips
Make the table go, "phwoar!" with these delicious homemade falafel kebabs. You'll top warm pitta breads with warm falafel, lettuce and tomato, and top with tahini yoghurt and spicy harissa. Yum!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Vegetable oil, Flour, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut your potatoes (skins on) into thin chips
Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of pepper
Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp
While the chips are cooking, peel and roughly chop half your red onion[s]
Finely slice the remaining red onion and set aside for later
Peel and roughly chop half your garlic (you'll use the rest later!)
Chop your parsley roughly, including the stalks
Drain and rinse your chickpeas
Add the chopped onion to a food processor with the chopped parsley and chopped garlic, then pulse until everything is finely chopped
Once finely chopped, add the drained chickpeas, 2 tbsp [3 tbsp] [4 tbsp] flour, vegetable stock mix, ground cumin, a small drizzle of olive oil and a generous grind of black pepper
Pulse until everything is blitzed but not smooth – this is your falafel mix
Divide the falafel mix and shape into 3 balls per person (clean hands is the best way!)
Add the falafel balls to one side of a baking paper-lined baking tray, then press down gently to flatten them and shape into discs
Drizzle the falafel with olive oil and bake for an initial 15 min or until golden and firm – these are your herby falafel
Meanwhile, wash your lettuce, then pat it dry with kitchen paper and finely shred
Chop your tomato[es] into thin wedges
Peel and finely chop (or grate) the remaining garlic
Cut your lemon[s] into wedges
Add your tahini to a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] warm water and mix until fully combined and smooth
Add your natural yoghurt, chopped garlic (not a fan of raw garlic? Just add a little!) a pinch of salt and a squeeze of lemon juice, then stir it all together – this is your tahini yoghurt
Once the falafel have been cooking for 15 min, add your wholemeal pitta[s] to the other side of the baking tray and return the tray to the oven for 3-4 min further or until warmed through
Top the warmed pitta with most of the shredded lettuce, red onion slices, tomato wedges and herby falafel
Drizzle over the tahini yoghurt and your harissa paste (can't handle the heat? Go easy!) and garnish with a lemon wedge
Serve the chips and remaining shredded lettuce, red onion slices & tomato wedges to the side
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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