Nothing says midweek meal magic like a healthy, yet hearty Falafel Pasta Salad. We’ve teamed up with Cauldron and created a middle eastern inspired dish packed full of flavour with all the goodness of chickpeas, using Cauldron’s Middle Eastern Falafel’s - Twisted favourite and total crowd pleaser. Not only delicious, but the dish is also accidentally vegan, so good you wouldn’t even know! Thank us later.
- Start by making the crisp breads to serve with your salad. Slice your pita bread into small squares, place in a large bowl and add olive oil, your spices and salt, toss well to combine to ensure all the pieces of bread are coated. Place the coated flat bread on a tray and bake for 12 minutes until crispy and heated through.
- Then make your dressing, in a blender blitz, garlic, lemon juice, coriander, jalapenos, salt, cardamom, cumin, paprika, and olive oil until smooth. Set aside.
- Chop your aubergine and romano pepper into 4cm squares, place on a baking tray drizzle with olive oil and salt to taste. Then place your Cauldron Middle Eastern Falafels on the baking tray and bake for 12 mins at 180 degrees. Remove your Cauldron Middle Eastern Falafels from the baking tray and set to one side, continue to cook your aubergine and pepper for another 10 mins.
- Slice tomatoes and roughly chop herbs and place in a large bowl, add your roasted vegetables, falafel, cooked pasta, dressing and half of your crispbreads, toss to combine and add more olive oil if needed. Serve on a large platter, topped with mint leaves, pomegranate seeds, and the remaining crisp breads.