Falafel Souvlaki with Tzatziki and Salad

Falafel Souvlaki with Tzatziki and Salad

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, September 17, 2017.
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Feel free to microwave your Lebanese breads to avoid heating the oven. Simply, place on a plate, uncovered, and heat until warmed through.

Ingredients

Falafel

  • 1 tub fresh basil falafel mix
  • ½ teaspoon salt
  • 1 carrot, grated

Tzatziki

  • ½ telegraph cucumber
  • 1 clove garlic, minced
  • Zest and juice of ½ lemon
  • 1 tub natural yoghurt
  • ¼ teaspoon salt
  • 2-3 tablespoons roughly chopped mint leaves

Salad

  • 1 avocado
  • ½ red onion
  • ½ cos lettuce
  • 2 carrots
  • 100g feta cheese, crumbled

To Serve

  • 8 Lebanese breads

Steps

  1. Preheat oven to 200oC. In a large bowl, combine falafel mix, salt and carrot. Heat a good drizzle of oil in a large fry-pan on medium heat. Using a heaped tablespoon measure, scoop out mixture and dollop straight into the pan, using the back of the spoon or spatula to flatten patties slightly.
  2. Cook patties, in batches, for 2-3 minutes each side, until golden and cooked through. Add more oil to pan as needed. Set falafel aside, on a paper towel, between batches.
  3. While falafel cook, grate cucumber and squeeze firmly to remove excess liquid. Add to a small bowl with all remaining tzatziki ingredients, mix together and season to taste with pepper. Set aside.
  4. Cover Lebanese breads with foil and place in oven for about 10 minutes, until heated.
  5. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh and thinly slice. Thinly slice onion and lettuce; peel and grate carrots. Add all salad ingredients to a bowl, season and toss well to combine.
  6. To serve, fill warm Lebanese breads with salad and falafel, and drizzle with tzatziki.

Nutritional Information

Energy 2583 kj
617 kcal
Protein 25.4g
Carbohydrate 80.5g
Fat 18.3g