Ingredients:

• 1 Artisan Grains Super Greens Falafel Mix
• 170 ml of cold water
• Rapeseed oil for frying
• 4 hoagie rolls, sub rolls or a large baguette cut into 4 equal ‘rolls’
• Vegan mayonnaise, to taste
• 1/2 bag of salad leaves, Spinach or baby red chard
• 1 small handful of fresh Basil leaves
• 1/2 medium red onion, thinly sliced into long strips
• Salt & Pepper, to taste
• 1 small handful of fresh oregano, roughly chopped, or 1 teaspoon of dried oregano

For the Pepper Spread:

• 1 Tablespoon of white wine vinegar
• 1 teaspoon of white sugar
• 1 garlic clove
• 50g of pickled Cherry Peppers, Peppadew Peppers or Roasted Red Peppers

Method:

1. Preheat your oven to 200°C / 400°F
2. Toast the bread rolls until golden brown
3. Slice the bread lengthways without cutting all the way through
4. In a food processor, blender or pestle and mortar, combine the Pepper Sauce ingredients.
5. Blend until it reaches a smooth consistency or desired thickness. Set aside
6. Add the cold water to the Falafel mix, stir well and let sit for 5 minutes.
7. Heat rapeseed oil in a frying pan or pot on medium heat.
8. Shape the mix into small balls, using slightly damp hands, and fry until golden brown.
9. Leave on kitchen towel to soak up excess oil.
10. Spread the mayonnaise on one side of the bread rolls and the Pepper Spread on the other side.
11. Add salad leaves, basil leaves and red onion.
12. Top with warm Falafel balls, additional red Pepper Spread and a sprinkle of the oregano.