Falafel Turkish bread with roast cauliflower hummus and spinach

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Allergen – Contains gluten, dairy, nuts.

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g EF Egg free Main meal

Ingredients

Turkish bread - 5

Falafel - 600 grams (3ea) (Green recipe)

Spinach - 100 grams

Carrot - 250 grams (Roasted strips)

Grated cheese - 150 grams

Cauliflower - 200 grams (Roasted)

Hummus - 150 grams (As per green recipe)

Pesto - 100 ml (As per green recipe)

Turkish bread - 10

Falafel - 1.2 kg (Green recipe)

Spinach - 200 grams

Carrot - 500 grams (Roasted strips)

Grated cheese - 300 grams

Cauliflower - 400 grams (Roasted)

Hummus - 300 grams (As per green recipe)

Pesto - 200 ml (As per green recipe)

Turkish bread - 50

Falafel - 6.0 kg (Green recipe)

Spinach - 1.0 kg

Carrot - 2.5 kg (Roasted strips)

Grated cheese - 1.5 kg

Cauliflower - 2.0 kg (Roasted)

Hummus - 1.5 kg (As per green recipe)

Pesto - 1.0 litre (As per green recipe)

Method

Slice Turkish breads almost all the way through, leaving a hinge at the back.
Puree cauliflower and hummus together, add a little water until you reach a soft and spreadable consistency.
Spread the bottom of the bread with even amounts of pesto and spinach, lay out the strips of roasted carrot, top each roll with 3 falafel.
Spoon hummus mixture over the top of the falafel and top with grated cheese.
Microwave and place into toaster.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.