Plant-Based Falafel & Beet Flatbreads
with Lemon-Sesame Slaw
Cooking time
15 minutes
Servings
2/4
Calories
890 /serving
It’s about layers. The flavour and texture of these wholesome flatbreads builds and builds with smooth and cushy hummus, crisp and crumbly falafels and chunks of warm beets. Add a delightful Middle Eastern-inspired slaw for crisp, acidic contrast… all without cutting a thing!
We will send you:
- 150g Shredded cabbage
- 200g Diced beets
- 10g Brown sugar
- 15g Minced roasted garlic
- 120g Hummus
- 9g White sesame seeds
- 6 Falafels
- 2 Naan
- 30ml Lemon juice
Contains: Milk • Sesame • Wheat
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Whisk
Total Fat
41 g
Saturated Fat
4 g
Sodium
1940 mg
Total Carb
107 g
Sugars
18 g
Protein
26 g
Fibre
17 g
Preparation
Warm the beets
- Preheat the oven to 450°F.
- In a medium bowl, combine the beets and 1 tbsp water (double for 4 portions).
- Cover tightly with plastic wrap and poke a few small holes.
- Microwave, 4 to 6 min., until softened.
- Add a drizzle of oil and S&P; stir well.
Warm the falafels
- Meanwhile, tear the falafels into bite-size pieces.
- In a medium pan, heat a drizzle of oil on medium.
- Add the falafels and cook, turning often, 4 to 6 min., until warmed through.
Make the slaw
- In a large bowl, whisk the lemon juice and brown sugar until the sugar is dissolved.
- Add the cabbage, sesame seeds and S&P; toss well.
Toast the naan
- Toast the naan directly on an oven rack, 2 to 4 min., until warm and beginning to crisp.
Finish & serve
- In a small bowl, combine the hummus and garlic.
- Divide the pita between your plates.
- Spread with the hummus.
- Top with the beets, falafels and a spoonful of the slaw.
- Serve the remaining slaw on the side. Bon appétit!
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