EASY (15 - 20 minutes)
BYO Ingredients & Utensils
1 tbs white vinegar
1 tsp sugar
1 tbs olive oil
foil
medium frypan
Instructions
1. Pickle cucumber
Preheat the oven to 220C, fan-forced (see Kitchen hack). Thinly slice the cucumber on an angle. Pick the coriander leaves. Combine 1 tbs white vinegar and 1 tsp sugar in a large bowl and season with salt and pepper. Add the cucumber and toss to combine. Set aside to pickle, tossing occasionally, until needed.
2. Warm tortillas
Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through.
3. Fry falafel
Meanwhile, heat a generous drizzle of olive oil in a medium frypan over medium-high heat. Cook the falafel, turning regularly, for 3-5 mins until golden. Remove the pan from the heat.
4. Make masala yoghurt
Put the yoghurt, half the masala seasoning* and 2 tsp water in a bowl, season with salt and pepper and stir to combine.
5. Serve up
Drain the cucumber, discarding the pickling liquid, then return to the bowl. Add the salad leaves and toss to combine. Divide the tortillas among plates and top with the cucumber salad and falafel. Drizzle with the masala yoghurt, scatter over the coriander and enjoy!
6. Kitchen hack
Don't feel like turning on the oven? Warm the tortillas in the microwave instead. Just before serving, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.