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Halloumi and pea falafel flatbreads with houmous and slaw

Name: Halloumi and pea falafel flatbreads with houmous and slaw
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 6
Ingredients: Olive oil; 1 chopped small leek; 100g frozen peas; 250g halloumi; 150g pack of Al Fez falafel mix; 6 flatbreads; 1 pot of houmous; Red cabbage salad or coleslaw, chopped fresh flatleaf parsley and lemon wedges, to serve

By: Delicious. food team

Published: 29 Mar 19
Updated: 18 Mar 24

Halloumi and pea falafel flatbreads with houmous and slaw

Try our easy DIY falafel recipe made with halloumi, peas and leeks. Then use to fill flatbreads along with dollops of houmous, coleslaw and freshly squeezed lemon wedges.

Serve everything together, or in separate dishes as part of a colourful mezze platter.

Easy
February 2019

Test kitchen approved

Serves 6
Hands-on time 30 min, oven time 6-8 min

Try our easy DIY falafel recipe made with halloumi, peas and leeks. Then use to fill flatbreads along with dollops of houmous, coleslaw and freshly squeezed lemon wedges.

Serve everything together, or in separate dishes as part of a colourful mezze platter.

Vegetarian recipes

Nutrition: per serving

Calories: 603kcals
Fat: 29g (4.6g saturated)
Protein: 18.7g
Carbohydrates: 61.5g (5.9g sugars)
Fibre: 10.4g
Salt: 2.2g

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Ingredients

Olive oil
1 chopped small leek
100g frozen peas
250g halloumi
150g pack of Al Fez falafel mix
6 flatbreads
1 pot of houmous
Red cabbage salad or coleslaw, chopped fresh flatleaf parsley and lemon wedges, to serve

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Method

Heat the oven to 180°C/160°C fan/gas 4. Heat 1tbsp olive oil in a frying pan over a medium heat. Add the chopped leek and cook for 6-8 minutes until soft. Stir in the frozen peas and cook for a few minutes.
Chop 125g halloumi into 1cm cubes and grate another 125g halloumi. Put in a bowl, then stir in a the pack of Al Fez falafel mix, the pea and leek mixture and 150ml cold water. Leave to stand for 3-4 minutes, then shape into 18 golf ball-size falafels.
Heat 2-3 tbsp olive oil in a non-stick frying pan, then cook the falafels for 3-5 minutes, turning regularly, until golden all over. Transfer to a baking sheet and cook in the oven for 6-8 minutes. Warm 6 flatbreads in the oven, spread each with 2 tbsp houmous, then add a spoonful of red cabbage salad or coleslaw, 3 of the falafels and some chopped fresh flatleaf parsley. Serve with lemon wedges on the side for squeezing over.