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    Falafel shawarma

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    Falafel shawarma
    Preparation time is 15minutes
    Cook time is 15minutes
    Total time is 30minutes
    Serve is for 4 people
    Estimated cost per serve is 5.31 dollar
    Difficulty level: 2 out of 4

    10 Ingredients

    Number of servings
    4
    • 2 1/4 cups self-raising flour
    • 2 1/2 cups Greek-style natural yoghurt
    • 1/2 cup extra virgin olive oil
    • 250grams portobello mushrooms, thickly sliced
    • 2 cloves garlic, crushed
    • 225grams Yumi's Classic Falafel
    • 60grams mixed leaf salad
    • 125grams small cherry tomatoes, quartered
    • 1/3 bunch mint, leaves picked
    • 1 small red onion, thinly sliced

    Description

    Impress guests at summer get-togethers with this deliciously wholesome shawarma made with Yumi's Classic Falafel

    Instruction tip
    Swap tip:

    Use hummus or beetroot dip instead of yoghurt if preferred.

    Method

    Step 1 of 4

    Place 2 cups flour and 1 3/4 cups yoghurt in a large bowl. Combine to form a soft dough, adding a little extra yoghurt if needed. Divide dough into 4 equal portions. For each bread, on a lightly floured work surface, roll a portion of dough into a 20cm oval. Repeat with remaining dough.

    Step 2 of 4

    Heat 1 tbs oil in a large frying pan over medium-high heat. Add a dough portion and cook for 1 minute each side or until cooked and golden brown. Transfer to a plate. Repeat with remaining dough, topping up and reheating oil between batches.

    Step 3 of 4

    Add remaining oil to pan and heat. Add mushrooms and cook, stirring, for 2-3 minutes or until beginning to soften. Add garlic and cook, stirring, for a further 2 minutes or until tender. Transfer to a bowl. Add falafel to pan and cook, turning occasionally, for 2 minutes or until heated. Break in half.

    Step 4 of 4

    Spread bread with remaining yoghurt. Top half of the bread with salad, tomato, falafel, mint, onion and mushroom. Season with freshly ground black pepper. Fold over bread to enclose. Serve.

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