Falafel Souvlaki with Tabbouleh and Hummus

Falafel Souvlaki with Tabbouleh and Hummus

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, September 10, 2017.
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Use a non-stick fry-pan for best results when cooking falafel and keep Lebanese breads in the fridge until required.

Ingredients

Falafel Souvlaki

  • 6 Lebanese garlic breads
  • 1 tub falafel mix

Tabbouleh

  • 1 Lebanese cucumber, diced 1cm
  • 1 capsicum, core and seeds removed, diced 1cm
  • ¼-½ red onion, thinly sliced (optional)
  • 2 tablespoons mint leaves, roughly chopped
  • 2 tablespoons parsley leaves, roughly chopped
  • Drizzle of extra-virgin olive oil
  • Drizzle of vinegar (e.g. red wine, white wine)

To Serve

  • 2-3 tablespoons sweet chilli sauce (optional)
  • 1 pottle yoghurt
  • ½ cos lettuce, roughly chopped
  • 1 pottle hummus

Steps

  1. Preheat oven to 220oC. Wrap stack of Lebanese breads in foil and place in oven for about 10 minutes, until heated through.
  2. Using a tablespoon measure, scoop out falafel mix and use clean, damp hands to carefully shape into balls, then flatten into 1cm-thick patties.
  3. Heat oil in a large (preferably non-stick) fry-pan on medium heat. Cook falafel for about 3 minutes each side until golden and cooked through. Add extra oil if needed.
  4. Add all tabbouleh ingredients to a large bowl and toss to combine. Season to taste with salt and pepper and set aside.
  5. Combine sweet chilli sauce and yoghurt in a small bowl and set aside.
  6. To serve, fill Lebanese breads with lettuce, tabbouleh, falafel and a dollop of hummus. Drizzle with sweet chilli yoghurt.

Nutritional Information

Energy 1989 kj
475 kcal
Protein 16.0g
Carbohydrate 55.6g
Fat 19.2g