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Falafel flatbreads with zhoug, yogurt & griddled courgettes

Falafel flatbreads with zhoug, yogurt & griddled courgettes

4 out of 5 stars(1) Rate this recipe
  • Serves3
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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  • 200g pack Cauldron Middle Eastern Falafels
  • 2 small courgettes, cut into thick diagonal chunks
  • ½ lemon, finely grated zest and juice
  • 75g feta
  • 150g Greek-style yogurt
  • 300ml pack 3 piadina flatbreads
  • 2 tbsp Cooks’ Ingredients Zhoug Paste
  • 25g mixed salad leaves
  • tbsp Cooks’ Ingredients Dukkah


  1. Preheat the oven to 200°C, gas mark 6. Place the falafels on a baking tray and cook according to pack instructions.

  2. Meanwhile, place a griddle pan over a high heat. Once hot, add the courgettes and cook, in batches if necessary, for 3-4 minutes per side until dark grill marks appear and they begin to look juicy. Set aside and squeeze over the lemon juice.

  3. In a small bowl, beat the feta with the yogurt, lemon zest and some black pepper. Warm the flatbreads in the oven for a few minutes before topping each with feta yogurt, zhoug, courgette, falafel, some salad leaves and a generous sprinkle of dukkah.

Cook’s tip

You can also try using Cauldron Organic Tofu block in place of the falafel. Cook according to pack instructions, or try tossing with a little harissa or ras el hanout spice mix first for extra flavour.


Typical values per serving when made using specific products in recipe


2,798kJ/ 669kcals



Saturated Fat












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4 out of 5 stars1 rating