What are the main ingredients in Middle Eastern Falafel Flatbread?

Oil (cooking, olive or coconut), Water, Paper Towel, Seasoning (salt & pepper)

What is the nutritional information of Middle Eastern Falafel Flatbread?

Calories: 758, Carbs: 111 grams, Fat: grams, Protein: 26.3 grams, Sugar: 25.7 grams, Salt: 1378 grams

How do I prepare Middle Eastern Falafel Flatbread?

BEGIN WITH BUTTERNUT: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). MIX THINGS UP: Boil the kettle. In a shallow bowl, combine the falafel mix, a pinch of salt, and 200ml of boiling water. Cover with a plate and set aside for at least 10 minutes. ALL OF THE ALMONDS: Place the chopped almonds in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. FRY THE FALAFEL: Roll the falafel mixture into 4-5 balls per portion. Gently flatten to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the falafel patties until crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Cut the falafels in half. IT’S SECOND TO NAAN: Place a clean pan over a medium heat. When hot, toast the naan until golden, 1-2 minutes per side. In a small bowl, loosen the red pepper hummus with a splash of water and season. DINNER TIME!: Plate up the toasted naan bread, and smear over the hummus. Top with the roasted butternut & halved falafels. Scatter over the drained peppers and the chopped dates. Dollop over the tzatziki. Finish it off with a sprinkle of toasted almonds, and garnish with the sliced mint. Well done, Chef!

What should be prepared from my kitchen to make Middle Eastern Falafel Flatbread?

Oil (cooking, olive or coconut), Water, Paper Towel, Seasoning (salt & pepper)

Middle Eastern Falafel Flatbread

On the menu tonight is a mouthwatering Middle Eastern inspired feast. Prepare for perfect bites made up of a base of toasted naan bread, a generous smear of red pepper hummus, layers of roasted, golden butternut chunks, crispy falafel halves, pops of sweet dates & creamy dollops of tzatziki to top it all off, together with fresh mint and crunchy almonds.

Middle Eastern Falafel Flatbread

with red pepper hummus, tzatziki & piquanté peppers

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Almonds
Butternut
Fresh Mint
Naan Bread
Naan Breads
Outcast Classic Falafel Mix
Piquanté Peppers
Pitted Dates
Red Pepper Hummus
Tzatziki

From your kitchen:

Oil (cooking, olive or coconut)
Water
Paper Towel
Seasoning (salt & pepper)

Photo of Middle Eastern Falafel Flatbread

Serves 1

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MIX THINGS UP
Boil the kettle. In a shallow bowl, combine the falafel mix, a pinch of salt, and 100ml of boiling water. Cover with a plate and set aside for at least 10 minutes.
ALL OF THE ALMONDS
Place the chopped almonds in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE FALAFEL
Roll the falafel mixture into 4-5 balls. Gently flatten to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the falafel patties until crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Cut the falafels in half.
IT’S SECOND TO NAAN
Place a clean pan over a medium heat. When hot, toast the naan until golden, 1-2 minutes per side. In a small bowl, loosen the red pepper hummus with a splash of water and season.
DINNER TIME!
Plate up the toasted naan bread, and smear over the hummus. Top with the roasted butternut & halved falafels. Scatter over the drained peppers and the chopped dates. Dollop over the tzatziki. Finish it off with a sprinkle of toasted almonds, and garnish with the sliced mint. Well done, Chef!

Butternut - 200g
Outcast Classic Falafel Mix - 55g
Almonds - 15g
Naan Bread - 1
Red Pepper Hummus - 40ml
Piquanté Peppers - 20g
Pitted Dates - 15g
Tzatziki - 30ml
Fresh Mint - 3g

Download the Recipe

Serves 2

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MIX THINGS UP
Boil the kettle. In a shallow bowl, combine the falafel mix, a pinch of salt, and 200ml of boiling water. Cover with a plate and set aside for at least 10 minutes.
ALL OF THE ALMONDS
Place the chopped almonds in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE FALAFEL
Roll the falafel mixture into 4-5 balls per portion. Gently flatten to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the falafel patties until crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Cut the falafels in half.
IT’S SECOND TO NAAN
Place a clean pan over a medium heat. When hot, toast the naan until golden, 1-2 minutes per side. In a small bowl, loosen the red pepper hummus with a splash of water and season.
DINNER TIME!
Plate up the toasted naan bread, and smear over the hummus. Top with the roasted butternut & halved falafels. Scatter over the drained peppers and the chopped dates. Dollop over the tzatziki. Finish it off with a sprinkle of toasted almonds, and garnish with the sliced mint. Well done, Chef!

Butternut - 400g
Outcast Classic Falafel Mix - 110g
Almonds - 30g
Naan Breads - 2
Red Pepper Hummus - 80ml
Piquanté Peppers - 40g
Pitted Dates - 30g
Tzatziki - 60ml
Fresh Mint - 5g

Download the Recipe

Serves 3

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MIX THINGS UP
Boil the kettle. In a shallow bowl, combine the falafel mix, a pinch of salt, and 300ml of boiling water. Cover with a plate and set aside for at least 10 minutes.
ALL OF THE ALMONDS
Place the chopped almonds in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE FALAFEL
Roll the falafel mixture into 4-5 balls per portion. Gently flatten to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the falafel patties until crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Cut the falafels in half.
IT’S SECOND TO NAAN
Place a clean pan over a medium heat. When hot, toast the naan until golden, 1-2 minutes per side. In a small bowl, loosen the red pepper hummus with a splash of water and season.
DINNER TIME!
Plate up the toasted naan bread, and smear over the hummus. Top with the roasted butternut & halved falafels. Scatter over the drained peppers and the chopped dates. Dollop over the tzatziki. Finish it off with a sprinkle of toasted almonds, and garnish with the sliced mint. Well done, Chef!

Butternut - 600g
Outcast Classic Falafel Mix - 165g
Almonds - 45g
Naan Breads - 3
Red Pepper Hummus - 120ml
Piquanté Peppers - 60g
Pitted Dates - 45g
Tzatziki - 90ml
Fresh Mint - 8g

Download the Recipe

Serves 4

BEGIN WITH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MIX THINGS UP
Boil the kettle. In a shallow bowl, combine the falafel mix, a pinch of salt, and 400ml of boiling water. Cover with a plate and set aside for at least 10 minutes.
ALL OF THE ALMONDS
Place the chopped almonds in a pan over a medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE FALAFEL
Roll the falafel mixture into 4-5 balls per portion. Gently flatten to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the falafel patties until crispy, 1-2 minutes per side. Remove from the pan and drain on paper towel. Cut the falafels in half.
IT’S SECOND TO NAAN
Place a clean pan over a medium heat. When hot, toast the naan until golden, 1-2 minutes per side. In a small bowl, loosen the red pepper hummus with a splash of water and season.
DINNER TIME!
Plate up the toasted naan bread, and smear over the hummus. Top with the roasted butternut & halved falafels. Scatter over the drained peppers and the chopped dates. Dollop over the tzatziki. Finish it off with a sprinkle of toasted almonds, and garnish with the sliced mint. Well done, Chef!