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
Middle Eastern Falafel Flatbread
with red pepper hummus, tzatziki & piquanté peppers
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Middle Eastern Falafel Flatbread?
The preparation time for Middle Eastern Falafel Flatbread with red pepper hummus, tzatziki & piquanté peppers is between 15 and 30 minutes.
What is the total time required to make Middle Eastern Falafel Flatbread with red pepper hummus, tzatziki & piquanté peppers?
The total time required to make Middle Eastern Falafel Flatbread with red pepper hummus, tzatziki & piquanté peppers is between 35 and 50 minutes.
How many servings does Middle Eastern Falafel Flatbread provide?
4 servings
What are the main ingredients in Middle Eastern Falafel Flatbread?
Almonds, Butternut, Fresh Mint, Naan Bread, Naan Breads, Outcast Classic Falafel Mix, Piquanté Peppers, Pitted Dates, Red Pepper Hummus, Tzatziki
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?
Almonds, Butternut, Fresh Mint, Naan Bread, Naan Breads, Outcast Classic Falafel Mix, Piquanté Peppers, Pitted Dates, Red Pepper Hummus, Tzatziki
How many calories does Middle Eastern Falafel Flatbread have?
758 calories
How much fat content does Middle Eastern Falafel Flatbread have?
grams
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