Falafel with Pickled Onion
FEATURING MONJAY MEZZA’S FALAFEL
Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.
Pickles are nothing short of amazing. A combination of ingredients everybody has in their pantry, plus a little time to steep, and you have a powerful, transformative weapon at the ready.
Here, we’ve used red onion pickles to pimp our already delicious falafels, made from a combination of chickpeas and broad beans. The classic dip combination with this recipe is Hummos and Tahini but, as you know, we’re strong proponents of experimentation. Taramasalata and eggplant dip? Right on. Feta and olive with peri peri? Bit weird, but okay…
- ¼ cup sugar
- ½ cup water
- ½ cup apple cider vinegar
- 1 tsp salt
- 1 red onion, thinly sliced
- Monjay Mezza Falafels
- I Lebanese cucumber
- 2 large tomatoes, or a punnet of cherry tomatoes (whichever looks best)
- Monjay Mezza Hummos Dip
- Monjay Mezza Tahini Dip
How to Prepare
Heat the sugar, water, vinegar and salt in a small saucepan until the sugar dissolves. Take off the heat and add the onion. Once cool, place in a sealed container in the fridge. You can eat these pickles within a couple of hours, but giving them a day or two really ramps the flavour.
Cook the falafels either by frying in a little olive oil or baking in the oven, as per instructions on the packet.
Slice and dice the cucumber and tomatoes.
The mode of transportation is up to you. Some like pita, others tortillas, some heathens a plain old white roll cut in half. Whichever you choose, smear it with a good spoonful of Monjay Mezza’s Hummos, add as many falafels as you think it can hold, top with cucumber and tomatoes and drizzle over our Tahini. Smashing.
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