15-Min 'Beet the Crunch' Falafel Subs

Nutrition per serve

Ingredients

• 250g cooked beetroot
• 2pcs tomato
• 80ml vegan mayonnaise
• 10g Turkish seasoning
• 2pcs sandwich rolls
• 200g falafel
• 50g mixed salad leaves
• 1pcs vegetable oil, for shallow-frying
• 10ml red wine vinegar
• 10ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Thinly slice the beetroot and tomatoes. Combine the mayonnaise and 1 tsp Turkish seasoning in a bowl.
2. Step 2 — Warm bread rolls
   Cut the rolls lengthwise down the middle, taking care not to cut all the way through. Put on an oven tray and bake for 6 mins or until warmed through and crusty.
3. Step 3 — Fry falafel
   Meanwhile, heat 1cm vegetable oil in a medium frypan over high heat until the oil is shimmering. Fry the falafel, turning regularly, for 2 mins or until golden. Remove from the pan with tongs and drain on paper towel. Immediately scatter with 2 tsp Turkish seasoning* and turn to coat.
4. Step 4 — Serve up
   Spread the rolls with the spiced mayonnaise, then fill with the falafel, tomato, beetroot and some salad leaves. Divide the remaining salad leaves among plates, drizzle with red wine vinegar and olive oil and season with salt and pepper. Serve the falafel subs with the dressed salad leaves and any remaining tomato and beetroot. Enjoy!
5. Step 5 — ...
   Were you expecting another step? You're not gonna find it here. That's all folks!
6. Step 6 — ...
   We value and listen to your feedback. Tell us what you think about this recipe by rating it in the app or on the website.

Allergens

Sulfit, Gluten, Sojabohnen, Wheat, Sesamsamen