Mediterranean Falafel & Feta Sub
with Cucumber, Capsicum Relish & Aioli
- Soy
- Wheat
- Gluten
- Milk
- Sulphites
- Eggs
- Sulphites
- Hazelnut
- Macadamia
- Sesame
- Pistachio
- Pecan
- Eggs
- Cashew
- Almond
- Walnut
- Peanuts
- Brazil nut
- May contain traces of allergens
- Pine nut
Ingredients
2
Garlic
2
Wholemeal Panini
(Contains: Soy, Wheat, Gluten May be present: Sulphites, Hazelnut, Macadamia, Sesame, Pistachio, Pecan, Eggs, Cashew, Almond, Walnut, Peanuts, Brazil nut)
1 packet
Cow's Milk Feta
(Contains: Milk May be present: Cashew, Pine nut)
100 g
Diced Bacon
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites)
1
Cucumber
1 packet
Mixed Salad Leaves
2 packet
Potato
1
Carrot
1 packet
Garlic Aioli
(Contains: Soy, Eggs)
1 packet
Fine Breadcrumbs
(Contains: Wheat, Gluten)
200 g
Falafel Mix
Nutrition
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber into rounds. Finely grate carrot (see ingredients). Finely chop garlic. • In a small microwave-safe bowl, add the butter, garlic and a pinch of salt. Microwave in 10 second bursts until melted. Set aside.
• In a medium bowl, combine carrot, falafel mix and fine breadcrumbs (see ingredients). • Using damp hands, roll and press heaped tablespoons of falafel mix into small balls (4-5 per person). Transfer to a plate.
• In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
TIP: Ensuring the oil in the pan is hot before cooking gives the falafels a crispy texture and prevents them from sticking.
• Meanwhile, slice wholemeal panini in half, then spread with the garlic butter. • Bake directly on a wire oven rack until heated through, 2-3 minutes.
• In a second medium bowl, combine mixed salad leaves with a drizzle of white wine vinegar and olive oil. • Slice falafels in half. • Spread each half of the panini with capsicum relish and garlic aioli, then top with dressed salad leaves, cucumber and falafel. • Crumble over feta cheese and diced bacon. Serve with fries. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sauces — capsicum relish, garlic aioli, and garlic butter — were well received and added good flavour to the sub.
- Ease of prep: Straightforward to put together, with the falafel and fries coming together without too much fuss.
- Suggestions: Make sure the oil is properly hot before adding the falafels to help them hold together and develop a crispy exterior. One reviewer preferred a wetter falafel mix and found less carrot was needed.
- Portions: Several reviewers noted the meal made a generous serve, with one finding it a very large portion for two people.
