Falafel Souvlaki with Greek Salad and Feta Tzatziki

Steps

1. oven to 120°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium to high (if using).
2. In a medium bowl combine falafel mix and grated carrot. Using a tablespoon and damp hands, measure out 2 tablespoons falafel mixture, shape into balls then flatten into 1cm thick patties (this should make about 12 patties).
3. Heat oil in a large, non-stick, fry-pan on medium to high heat. Fry patties, in two batches, for about 3 minutes each side until golden brown, crispy and cooked through. Add extra oil as needed. Drain on paper towels then place on prepared tray and leave in oven to keep warm while you prepare rest of the meal. Alternatively, use BBQ hot plate to cook patties; turn off heat and leave on hot plate to keep warm.
4. Wrap stack of Lebanese breads in foil to warm in oven on rack below falafels. Alternatively, use warm BBQ hot plate.
5. Mince garlic; grate cucumber and crumble feta. Place all in a medium bowl with remaining feta tzatziki ingredients (except olive oil). Mix well, season with salt and pepper then drizzle with olive oil, if desired.
6. To make the salad, cut tomatoes in half; finely slice red onion; dice cucumber 1cm. Toss with extra-virgin olive oil and vinegar in a large bowl and season with salt and pepper.
7. Fill Lebanese breads with lettuce, Greek salad, 2–3 falafel patties and a dollop of feta tzatziki. Drizzle with chilli or sweet chilli sauce if desired. Roll up one end, then both sides to enclose fillings.