Spinach Falafel, Haloumi & Flatbread Mezze Plate
with Pickled Cabbage, Olives & Dill Yoghurt Sauce
- Milk
- Eggs
- Wheat
- Gluten
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Eggs
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Bring the vibrant flavours of a Mediterranean holiday right to your dinner table with these golden spinach falafels. Piled onto warm flatbread with tangy pickled cabbage, salty olives and creamy fetta, every mouthful is a perfect balance of crunch, zest and rich umami goodness. A dollop of cooling, herb-packed dill-yoghurt sauce brings it all together for a fresh, effortless feast that’s pure joy to eat.
Ingredients
1 packet
Shredded Cabbage Mix
1
Cucumber
1
Lemon
1
Snacking Tomatoes
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1 packet
Spinach Falafel
(May be present: Almond, Brazil nut, Cashew, Eggs, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Flatbread
(Contains: Wheat, Gluten May be present: Milk.)
1 packet
Kalamata Olives
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Haloumi
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
Utensils
Cooking Steps
- In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt.
- Add shredded cabbage mix to pickling liquid. Add enough water to just cover cabbage. Set aside.
- Meanwhile, slice cucumber into thin rounds.
- Slice lemon into wedges.
- Halve snacking tomatoes.
- Cut haloumi into 1cm-thick slices.
- Set your air fryer to 200°C.
- Place spinach falafel in air fryer basket. Lightly coat or spray with olive oil and bake until golden and heated through, 5-7 minutes.
TIP: No air fryer? Halve spinach falafel. In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, cook falafels, turning halfway, until golden brown, 4-5 minutes. Transfer to a paper towel-lined plate.
- While the falafel is baking, in a small bowl, combine Greek-style yoghurt, dill & parsley mayonnaise and a generous squeeze of lemon juice. Season to taste.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook haloumi until golden brown, 1-2 minutes each side.
- Microwave flatbreads on a plate in 10 second bursts until warmed through.
- Slice flatbreads into quarters.
- Drain pickled cabbage.
- Divide pickled cabbage, snacking tomatoes, cucumber rounds, falafel, haloumi, flatbreads, dill-yoghurt sauce, fetta cubes and Kalamata olives between plates. Drizzle olive oil over tomatoes and cucumber. Season.
- Serve with any remaining lemon wedges. Enjoy!
