eCook Meal
CRISPY FALAFEL FOLDOVER
with roast beetroot, chermoula paste & creamy feta
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R115.81
for 4 servings · R28.95 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
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Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
-
White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Plain Yoghurt needs 160 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 53% of packR10.66
-
Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
-
Tahini Dressing needs 180 mlGreen Tahini Dressing 100 g R29.99 · whole pack (size can't be divided)R29.99
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Chermoula Paste
- Outcast Classic Falafel Mix
- Za'atar Spice
- Anat Foldover
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for CRISPY FALAFEL FOLDOVER?
The preparation time for CRISPY FALAFEL FOLDOVER with roast beetroot, chermoula paste & creamy feta is between 20 and 35 minutes.
What is the total time required to make CRISPY FALAFEL FOLDOVER with roast beetroot, chermoula paste & creamy feta?
The total time required to make CRISPY FALAFEL FOLDOVER with roast beetroot, chermoula paste & creamy feta is between 40 and 55 minutes.
How many servings does CRISPY FALAFEL FOLDOVER provide?
4 servings
What are the main ingredients in CRISPY FALAFEL FOLDOVER?
Anat Foldover, Beetroot, Chickpeas, Feta, Outcast Classic Falafel Mix, Pesto Princess Chermoula Paste, Salad Leaves, Tahini Dressing, White Wine Vinegar, Yoghurt, Za'atar Spice
What is the nutritional information of CRISPY FALAFEL FOLDOVER?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare CRISPY FALAFEL FOLDOVER?
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. 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. 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. 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. 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.
What should be prepared from my kitchen to make CRISPY FALAFEL FOLDOVER?
Anat Foldover, Beetroot, Chickpeas, Feta, Outcast Classic Falafel Mix, Pesto Princess Chermoula Paste, Salad Leaves, Tahini Dressing, White Wine Vinegar, Yoghurt, Za'atar Spice
How many calories does CRISPY FALAFEL FOLDOVER have?
calories
How much fat content does CRISPY FALAFEL FOLDOVER have?
grams