We've turned fattoush, or bread salad, into even more of a treat by dressing it with creamy plant-based aioli before topping it with hearty spinach falafels - which get all lovely and golden in the pan while the tortilla flatbreads crisp up in the oven.
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spinach falafel(May be present Sesame, Egg, Gluten, Milk, Soy)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
white wine vinegar
Thinly slice red onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.
Preheat oven to 240°C/220°C fan-forced. Thinly slice tomato into wedges. Thinly slice cucumber into half-moons. In a medium bowl, combine tomato and cucumber.
Cut or tear each spinach falafel into quarters (don't worry if they crumble!). Heat a large frying pan over medium-high heat and add olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). When oil is hot, cook falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel.
While falafel are cooking, slice mini flourtortillas into quarters. Arrange on lined oven tray. Brush (or spray) with a drizzle of olive oil, then sprinkle over a pinch of chilli flakes (if using). Bake until golden and crispy, 5-8 minutes. Season with salt and pepper.
TIP: If the tortillas don't fit in a single layer, divide them between two oven trays.
While flatbreads are baking, to the bowl with the tomato and cucumber, add cos lettuce, a splash of pickling liquid, a pinch of sugar and 1/2 the plant-based aioli. Drain pickled onion, then add to salad and toss to combine. Season to taste.
Divide fattoush-style salad between bowls. Top with falafels. Spoon remaining aioli over falafels. Tear over mint. Serve with chilli flatbreads.