Sponsored: falafel and green tahini flatbreads
Makes: 4
Serves: 4
Prep time: 10 minsTotal time: 
Sponsored
Image credit: Stuart West
Sponsored: falafel and green tahini flatbreads
For an easy early-spring dinner, top flatbreads with spiced falafel, a herby tahini yogurt and zaatar-roasted broccoli
Makes: 4
Serves: 4
Prep time: 10 minsTotal time: 
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Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 280g pack frozen Goodlife Falafel with Lemon, Cumin & Coriander
- 2 x 200g packs purple sprouting broccoli
- 2 tbsp extra-virgin olive oil, plus extra to serve
- 1 tbsp zaatar
- 4 Greek-style flatbreads by Sainsbury’s
- ½ x 250g pack cooked beetroot in natural juices, drained and cut into small wedges
For the sauce
- 1 x 20g pack dill, fronds picked
- 1 x 30g pack basil, leaves picked
- 100g tahini, stirred
- 100g Greek-style natural yogurt
- juice of 1 lemon, plus wedges to serve
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Line 2 large baking trays with baking paper. Put the frozen falafel on one baking tray and arrange the broccoli on the other. Toss the broccoli with the olive oil, zaatar and seasoning. Transfer both trays to the oven and cook for 15 minutes.
- Meanwhile, for the sauce, reserve some of the herbs for garnish then put the rest in a food processor or high-speed blender with the remaining sauce ingredients and 1 tablespoon of water. Blitz until smooth then season to taste.
- Heat the flatbreads to pack instructions; cool for 2-3 minutes. Slice the falafel in half. Spread the flatbreads with the green tahini sauce, then top with the broccoli, falafel halves and beetroot. Drizzle over a little oil, scatter over the reserved herbs and serve with the lemon wedges.
