Using ready-made falafel, this recipe takes just 30 minutes from start to finish, perfect for effortless entertaining. The quick-pickled onions add colour
Ingreadient
- ½ red onion, thinly sliced
- 1 tsp salt
- 1 tsp caster sugar
- 2 tbsp red wine vinegar
- 1 tin of chickpeas, drained
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp hot smoked paprika
- 2 packs sweet potato falafels
- 300g hummus
- ½ lemon, juiced
- 1 tbsp natural yogurt
- 1 tbsp rose harissa
- 1 tsp honey
- 4 ready roasted red peppers from a jar, torn
- sliced radishes, to serve
- chopped dill, to serve
- warm flatbreads, to serve
Direction
- Scrunch the sliced red onion together with a good pinch of salt, the caster sugar and red wine vinegar. Leave while you prepare everything else, tossing now and again so the onions become soft and pickled.
- Heat the oven to 200C/180C fan/gas 6. Toss the drained chickpeas with the olive oil, ground cumin and hot smoked paprika. Spread out on a baking tray and bake for 5 mins, then add the sweet potato falafels to the tray and heat for another 10 mins or until the falafels are piping hot.
- Mix the hummus with the lemon juice and natural yogurt and season. Mix the rose harissa with the honey and a splash of water until drizzle-able. Spoon the hummus on a serving platter then scatter over the torn roasted red peppers and spiced chickpeas. Add the falafels, just gently breaking them apart as you do. Drizzle over the harissa honey, then scatter over the pickled onions, sliced radishes and chopped dill. Serve with warm flatbreads.
