Naan stuffed with Falafel in spicy sauce, with special Tzatziki sauce and roasted potatoes with Roquefort.

Stuffed Naan with Spicy Falafel, Special Tzatziki Sauce, and Roquefort Baked Potatoes

If you're looking for a delicious recipe that combines intense flavors and contrasting textures, you've come to the right place! This stuffed naan with spicy falafel, accompanied by a refreshing Tzatziki sauce and Roquefort baked potatoes, is a true feast for the taste buds. Plus, it's an excellent option for a family dinner or a meal with friends. Let's get started!

Preparation time: 30 minutes
Baking time: 45-60 minutes
Total time: 1 hour and 30 minutes
Servings: 4

Ingredients

For the Falafel:
- 1 can (400 g) chickpeas
- 1/4 red onion, finely chopped
- 1 garlic clove, minced
- 65 g whole wheat flour
- 1 tablespoon olive oil
- 1 teaspoon baking powder
- 1/2 teaspoon cumin seeds
- Salt, to taste

For the special Tzatziki sauce:
- 2 tablespoons yogurt-based mayonnaise
- A few parsley leaves, chopped
- A few dill leaves, chopped
- A few chives, chopped
- 1/2 teaspoon Worcestershire sauce
- Pepper, to taste
- 1/2 teaspoon white wine vinegar
- A pinch of smoked paprika
- A little hot sauce (preferably Chipotle)
- 5 tablespoons low-fat yogurt
- 1/2 teaspoon dried oregano
- Juice from 1/2 lemon
- 1 tablespoon extra virgin olive oil
- 1/3 cucumber, chopped

For the Roquefort baked potatoes:
- 1 small sweet potato
- 4 small potatoes
- Salt, to taste
- Pepper, to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried basil
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh basil leaves, chopped
- 40 g Roquefort cheese
- 4 naan (you can use store-bought naan or make your own)
- A few tablespoons of hot sauce (e.g., Frank's Red Hot Wings Buffalo)

Preparation

Step 1: Prepare the Tzatziki sauce

Start by preparing the Tzatziki sauce so that the flavors have time to meld. In a bowl, mix all the ingredients for the Tzatziki sauce: yogurt-based mayonnaise, parsley, dill, chives, Worcestershire sauce, pepper, white wine vinegar, smoked paprika, hot sauce, low-fat yogurt, oregano, lemon juice, and olive oil. Add the chopped cucumber and mix well. Cover the bowl with plastic wrap and refrigerate until ready to use, ideally for at least 30 minutes.

Practical tip: You can adjust the spiciness of the Tzatziki sauce by adding more or less hot sauce, depending on your preferences.

Step 2: Prepare the falafel

Preheat the oven to 200 degrees Celsius. Drain the canned chickpeas and rinse them well under cold water. In a blender, add the chickpeas, red onion, garlic, whole wheat flour, olive oil, baking powder, cumin seeds, and salt. Blend until you achieve a homogeneous mixture, but not too fine. Form small falafel balls, ensuring they are evenly sized for even baking.

Tip: If the mixture is too wet, add a little more whole wheat flour. This will help the balls hold together during baking.

Place the falafel balls on a baking tray lined with parchment paper. Bake them in the preheated oven for 20 minutes, turning them halfway through, until they are golden and crispy.

Step 3: Prepare the baked potatoes

Meanwhile, prepare the baked potatoes. Wash and peel the potatoes, then cut them into strips. In a large bowl, toss the potatoes with olive oil, salt, pepper, minced garlic, and smoked paprika. Place them on a baking tray and bake in the same oven at 200 degrees Celsius for 25-40 minutes, turning them halfway through, until they are golden and crispy.

Suggestion: You can also add other favorite spices, such as rosemary or cumin, to customize the flavor of the potatoes.

Finally, add the fresh basil leaves and crumbled Roquefort cheese over the baked potatoes and mix gently.

Step 4: Assemble the naan

Once the falafel and potatoes are ready, it's time to assemble the naans. Start by spreading a generous layer of Tzatziki sauce on each naan. Then, add a few spicy falafel balls and the Roquefort baked potatoes on top.

Unique detail: For an even more special touch, you can add a few leaves of fresh salad, such as arugula or lettuce, for an extra crunch and freshness.

Serving

Serve the stuffed naans with falafel and baked potatoes alongside an extra portion of Tzatziki sauce for dipping. This dish pairs perfectly with a refreshing drink, such as lemonade or iced mint tea.

Calories and nutritional benefits

This recipe is packed with healthy and nutritious ingredients. Chickpeas are an excellent source of plant-based protein, fiber, and minerals. Sweet potatoes are rich in antioxidants and vitamins, while Roquefort cheese adds a boost of calcium. Additionally, the yogurt-based Tzatziki sauce contains beneficial probiotics for digestion.

Frequently Asked Questions

1. Can I use dried chickpeas instead of canned?
Yes, but you'll need to soak and cook them before using.

2. Can I fry the falafel instead?
Absolutely! You can fry the falafel balls in hot oil until golden and crispy if you prefer a richer texture.

3. What other ingredients could I add to the Tzatziki sauce?
You can experiment with chopped olives or fresh mint for a different flavor.

4. How can I store leftovers?
The stuffed naans can be stored in the refrigerator for 1-2 days, but it's best to enjoy them fresh for the best flavors.

This recipe for stuffed naan with spicy falafel, special Tzatziki sauce, and Roquefort baked potatoes is perfect for enjoying with loved ones. Every bite is an explosion of flavors, and the combination of textures will surely leave a lasting impression. So put on your apron and get ready to impress!