Mediterranean Falafel, Bacon & Feta Sub
with Cucumber, Capsicum Relish & Aioli
- Milk
- Gluten(Wheat)
- Soy
- Sulphites
- Eggs
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
Pack in the flavours of the Mediterranean into a toasted panini sub so you can get a taste of everything all at once! We’re adding falafels with chargrilled capsicum relish and creamy feta crumbled over. The garlic aioli is a must for fragrance and finishing with a side of fries, you can never go wrong.
Ingredients
2
potato
1
Cucumber
½
carrot
2 clove
Garlic
1 packet
falafel mix
½ packet
Fine Breadcrumbs
(Contains: Gluten(Wheat); )
2
Wholemeal Panini
(Contains: Soy, Gluten(Wheat); )
1 packet
Mixed Salad Leaves
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
garlic aioli
(Contains: Eggs, Soy; )
½ packet
Cow's Milk Feta
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
1 packet
diced bacon
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
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!
