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Fattoush-Style Falafel Salad

Fattoush-Style Falafel Salad

with Plant-Based Aioli & Chilli Flatbreads

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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.

Tags:Plant Based
Allergens:GlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

red onion

1

tomato

1

cucumber

1 tub

spinach falafel

(May be present Sesame, Egg, Gluten, Milk, Soy)

6

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 pinch

chilli flakes

½ head

cos lettuce

1 packet

plant-based aioli

1 bag

mint

Not included in your delivery

olive oil

¼ cup

white wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3850 kJ
Fat57.9 g
of which saturates7.1 g
Carbohydrate69.3 g
of which sugars12.7 g
Protein21.9 g
Sodium1642 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide fattoush-style salad between bowls. Top with falafels. Spoon remaining aioli over falafels. Tear over mint. Serve with chilli flatbreads.