A warm foldover winner of a dinner! Smeared with chermoula yogurt and covered in crispy, baked falafel, za’atar-roasted beetroot and chickpeas, salad leaves, and feta – all spattered with tangy tahini dressing.
CRISPY FALAFEL FOLDOVER
CRISPY FALAFEL FOLDOVER
with roast beetroot, chermoula paste & creamy feta
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Anat Foldover
- Beetroot
- Chickpeas
- Feta
- Outcast Classic Falafel Mix
- Pesto Princess Chermoula Paste
- Plain Yoghurt
- Salad Leaves
- Tahini Dressing
- White Wine Vinegar
- Za'atar Spice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROAST BEETS & CHICKPEAS
Preheat the oven to 200°C. Boil the kettle. Spread out the beetroot rounds on a roasting tray. Coat in oil, season, and roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl, coat in oil, and season. When the beetroot is at the halfway mark, remove from the oven and flip over. Add the chickpeas to the tray and spread out in a single layer. Use three-quarters of the za’atar spice to sprinkle over the veg. Return the tray to the oven for the remaining roasting time. On completion, the chickpeas should be nice and crispy and the beetroot should be cooked through and caramelised.
FALAFEL PREP
Place the falafel mix, a pinch of salt, and 100ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
SPICE THINGS UP
Place the yoghurt and chermoula paste in a bowl. Mix in half of the white wine vinegar to taste and season. Combine the remaining white wine vinegar (also to taste) with the Tahini Dressing. Add in warm water in 5ml increments, until drizzling consistency. Set both sauces aside for serving.
OVEN-BAKED FALAFEL
Lightly grease a baking tray. Roll the falafel mixture into 4-5 balls and gently flatten each ball to form mini patties. Place on the baking tray and lightly brush with oil using a pastry brush or your fingers. Bake in the oven for 10-12 minutes until crispy, flipping at the halfway mark. Just before serving, pop the foldover in the oven for 5 minutes until heated through and lightly crisped.
TIME TO ASSEMBLE!
Lay the foldover on a plate and smear with the chermoula yoghurt. Scatter over the roast beetroot and chickpeas and top with the baked falafel. Decorate with the rinsed salad leaves, drained feta, and remaining za’atar spice. Drizzle the tahini dressing over the lot. Either fold in half, or enjoy as a flatbread – the choice is yours! Delicious, Chef.
Beetroot - 150g
Chickpeas - 120g
Za'atar Spice - 10ml
Outcast Classic Falafel Mix - 55g
Plain Yoghurt - 40ml
Pesto Princess Chermoula Paste - 15ml
White Wine Vinegar - 10ml
Tahini Dressing - 45ml
Anat Foldover - 1
Salad Leaves - 20g
Feta - 40g
ROAST BEETS & CHICKPEAS
Preheat the oven to 200°C. Boil the kettle. Spread out the beetroot rounds on a roasting tray. Coat in oil, season, and roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl, coat in oil, and season. When the beetroot is at the halfway mark, remove from the oven and flip over. Add the chickpeas to the tray and spread out in a single layer. Use three-quarters of the za’atar spice to sprinkle over the veg. Return the tray to the oven for the remaining roasting time. On completion, the chickpeas should be nice and crispy and the beetroot should be cooked through and caramelised.
FALAFEL PREP
Place the falafel mix, a pinch of salt, and 200ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
SPICE THINGS UP
Place the yoghurt and chermoula paste in a bowl. Mix in half of the white wine vinegar to taste and season. Combine the remaining white wine vinegar (also to taste) with the Tahini Dressing. Add in warm water in 5ml increments, until drizzling consistency. Set both sauces aside for serving.
OVEN-BAKED FALAFEL
Lightly grease a baking tray. Roll the falafel mixture into 4-5 balls per portion and gently flatten each ball to form mini patties. Place on the baking tray and lightly brush with oil using a pastry brush or your fingers. Bake in the oven for 10-12 minutes until crispy, flipping at the halfway mark. Just before serving, pop the foldovers in the oven for 5 minutes until heated through and lightly crisped.
TIME TO ASSEMBLE!
Lay the foldover on a plate and smear with the chermoula yoghurt. Scatter over the roast beetroot and chickpeas and top with the baked falafel. Decorate with the rinsed salad leaves, drained feta, and remaining za’atar spice. Drizzle the tahini dressing over the lot. Either fold in half, or enjoy as a flatbread – the choice is yours! Delicious, Chef.
Beetroot - 300g
Chickpeas - 240g
Za'atar Spice - 20ml
Outcast Classic Falafel Mix - 110g
Plain Yoghurt - 80ml
Pesto Princess Chermoula Paste - 30ml
White Wine Vinegar - 20ml
Tahini Dressing - 90ml
Anat Foldover - 2
Salad Leaves - 40g
Feta - 80g
ROAST BEETS & CHICKPEAS
Preheat the oven to 200°C. Boil the kettle. Spread out the beetroot rounds on a roasting tray. Coat in oil, season, and roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl, coat in oil, and season. When the beetroot is at the halfway mark, remove from the oven and flip over. Add the chickpeas to the tray and spread out in a single layer. Use three-quarters of the za’atar spice to sprinkle over the veg. Return the tray to the oven for the remaining roasting time. On completion, the chickpeas should be nice and crispy and the beetroot should be cooked through and caramelised.
FALAFEL PREP
Place the falafel mix, a pinch of salt, and 200ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
SPICE THINGS UP
Place the yoghurt and chermoula paste in a bowl. Mix in half of the white wine vinegar to taste and season. Combine the remaining white wine vinegar (also to taste) with the Tahini Dressing. Add in warm water in 5ml increments, until drizzling consistency. Set both sauces aside for serving.
OVEN-BAKED FALAFEL
Lightly grease a baking tray. Roll the falafel mixture into 4-5 balls per portion and gently flatten each ball to form mini patties. Place on the baking tray and lightly brush with oil using a pastry brush or your fingers. Bake in the oven for 10-12 minutes until crispy, flipping at the halfway mark. Just before serving, pop the foldovers in the oven for 5 minutes until heated through and lightly crisped.
TIME TO ASSEMBLE!
Lay the foldover on a plate and smear with the chermoula yoghurt. Scatter over the roast beetroot and chickpeas and top with the baked falafel. Decorate with the rinsed salad leaves, drained feta, and remaining za’atar spice. Drizzle the tahini dressing over the lot. Either fold in half, or enjoy as a flatbread – the choice is yours! Delicious, Chef.
Beetroot - 300g
Chickpeas - 240g
Za'atar Spice - 20ml
Outcast Classic Falafel Mix - 110g
Plain Yoghurt - 80ml
Pesto Princess Chermoula Paste - 30ml
White Wine Vinegar - 20ml
Tahini Dressing - 90ml
Anat Foldover - 2
Salad Leaves - 40g
Feta - 80g
ROAST BEETS & CHICKPEAS
Preheat the oven to 200°C. Boil the kettle. Spread out the beetroot rounds on a roasting tray. Coat in oil, season, and roast in the hot oven for 35-40 minutes. Place the drained chickpeas on a separate roasting tray. Coat in oil, season, and spread out in a single layer. When the beetroot is at the halfway mark, remove from the oven and flip over. Use three-quarters of the za’atar spice to sprinkle over both the chickpeas and beetroot, and place both trays in the oven for the remaining roasting time. On completion, the chickpeas should be nice and crispy and the beetroot should be cooked through and caramelised.
FALAFEL PREP
Place the falafel mix, a pinch of salt, and 400ml of boiling water in a shallow bowl. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
SPICE THINGS UP
Place the yoghurt and chermoula paste in a bowl. Mix in half of the white wine vinegar to taste and season. Combine the remaining white wine vinegar (also to taste) with the Tahini Dressing. Add in warm water in 5ml increments, until drizzling consistency. Set both sauces aside for serving.
OVEN-BAKED FALAFEL
Lightly grease a baking tray. Roll the falafel mixture into 4-5 balls per portion and gently flatten each ball to form mini patties. Place on the baking tray and lightly brush with oil using a pastry brush or your fingers. Bake in the oven for 12-15 minutes until crispy, flipping at the halfway mark. Just before serving, pop the foldovers in the oven for 5 minutes until heated through and lightly crisped.
TIME TO ASSEMBLE!
Lay the foldover on a plate and smear with the chermoula yoghurt. Scatter over the roast beetroot and chickpeas and top with the baked falafel. Decorate with the rinsed salad leaves, drained feta, and remaining za’atar spice. Drizzle the tahini dressing over the lot. Either fold in half, or enjoy as a flatbread – the choice is yours! Delicious, Chef.
Beetroot - 600g
Chickpeas - 480g
Za'atar Spice - 40ml
Outcast Classic Falafel Mix - 220g
Plain Yoghurt - 160ml
Pesto Princess Chermoula Paste - 60ml
White Wine Vinegar - 40ml
Tahini Dressing - 180ml
Anat Foldover - 4
Salad Leaves - 80g
Feta - 160g
Woolies Products in this dish
