Smashed falafel platter with pink pickled onions
Using ready-made falafel, this recipe takes just 30 minutes from start to finish, perfect for effortless entertaining. The quick-pickled onions add colour
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ½red onion , thinly sliced
- 1tsp salt
- 1tsp caster sugar
- 2tbsp red wine vinegar
- 1tin of chickpeas , drained
- 1tbsp olive oil
- 1tsp ground cumin
- ½tsp hot smoked paprika
- 2packs sweet potato falafels
- 300g hummus
- ½lemon , juiced
- 1tbsp natural yogurt
- 1tbsp rose harissa
- 1tsp honey
- 4ready roasted red peppers from a jar , torn
- sliced radishes , to serve
- chopped dill , to serve
- warm flatbreads , to serve
Instructions
Step 1
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.Step 2
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.Step 3
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.