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22/05/2026

Mini Paneer Tikka Pittas 🌶️

INGREDIENTS: (8-10 Mini Pitta)
200g Paneer, 18 rectangular pieces
10 mini pittas
Baby tomatoes, diced
Cucumber, diced
Pickled Onions
Handful of Dill, chopped

TIKKA MARINADE:
2-3 Tbsp Greek Yogurt
1/2 Tsp Coriander Powder
1/2 Tsp Cumin Powder
1/2 Tsp Garam Masala Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Chilli Powder
1/2 Tsp Salt
1/2 Tsp Pepper
1/4 Tsp Chaat Masala
1/2 Lemon, juiced
Drizzle of Olive Oil

GREEN CHUTNEY:
2 Cup Coriander Leaves
2 Tbsp Greek Yogurt
1 Cup Mint
1 Tsp Roasted Cumin Seeds
2-4 Green Chillis
2 Garlic Cloves
1 Tbsp Ginger
1 Tbsp Lemon Juice
1/2 Tsp Salt

METHOD:
1. Make the Tikka marinade by mixing all the ingredients together and then adding in the chopped paneer. Cover and let that sit in the fridge for 20 minutes or so
2. In the meantime make the green chutney by blitzing all the ingredients together, give it a taste to check if it needs a little more salt. Also make the salad by combining the tomatoes, cucumbers, chopped dill and olive oil together
3. Then place the coated paneer on a baking paper in the airfryer to cook for 14 minutes at 180°C flipping halfway
4. To assemble: open the mini pitta and on one side spread the green chutney then add the airfried paneer, dill salad topped with pickled onions

20/05/2026

Smashed Falafel Tacos 🌮

INGREDIENTS: (makes 6-8)
180g Soaked Chickpeas
6-8 Hand Sized Soft Tacos
1/2 Small Onion
2-3 Garlic Cloves
1/2 Tsp Coriander Powder
1/2 Tsp Cumin Powder
Pinch of Salt
Bunch of Parsley & Coriander
Pomegranate, garnish

SALAD:
Baby Tomatoes, finely quartered
Cucumbers, finely quartered
Red Onions, finely sliced
Dill, finely chopped
Drizzle of Olive Oil
Pinch of Salt

TAHINI DRESSING:
2-3 Tbsp Tahini
1/2 Tsp Garlic Paste
Pinch of Salt
1 Small Lemon, juiced
4-5 Tbsp Water

METHOD:
1. Make the tahini dressing by combining all dressing ingredients, ideally you want the sauce to be a little liquidy so add a little more water if need be
2. For the salad mix together all the salad components mixing well
3. Any excess chickpeas coat with a little paprika and airfry for 12 minutes at 175°C giving a shake halfway
4. For the falafel mixture place the soaked chickpeas, onion, garlic, coriander powder, cumin powder, salt, coriander and parsley in a food processor and blitz until combined
5. Get a soft taco wrap and spread a palm sized amount on to the soft taco until even across. Place falafel side down on a lightly oiled heated nonstick pan for 2-3 minutes on low-medium heat. I did put a pan on top whilst cooking so the taco wrap doesn’t crinkle together
6. To assemble place a generous amount of salad in the middle, airfried chickpeas, pomegranate and a drizzle of tahini dressing

20/05/2026

SMASHED Falafel Tacos 🌮
You can do sooooo much with Chickepeas, we need to get more creative!

INGREDIENTS: (makes 6-8)
180g Soaked Chickpeas
6-8 Hand Sized Soft Tacos
1/2 Small Onion
2-3 Garlic Cloves
1/2 Tsp Coriander Powder
1/2 Tsp Cumin Powder
Pinch of Salt
Bunch of Parsley & Coriander
Pomegranate, garnish

SALAD:
Baby Tomatoes, finely quartered
Cucumbers, finely quartered
Red Onions, finely sliced
Dill, finely chopped
Drizzle of Olive Oil
Pinch of Salt

TAHINI DRESSING:
2-3 Tbsp Tahini
1/2 Tsp Garlic Paste
Pinch of Salt
1 Small Lemon, juiced
4-5 Tbsp Water

METHOD:
1. Make the tahini dressing by combining all dressing ingredients, ideally you want the sauce to be a little liquidy so add a little more water if need be
2. For the salad mix together all the salad components mixing well
3. Any excess chickpeas coat with a little paprika and airfry for 12 minutes at 175°C giving a shake halfway
4. For the falafel mixture place the soaked chickpeas, onion, garlic, coriander powder, cumin powder, salt, coriander and parsley in a food processor and blitz until combined
5. Get a soft taco wrap and spread a palm sized amount on to the soft taco until even across. Place falafel side down on a lightly oiled heated nonstick pan for 2-3 minutes on low-medium heat. I did put a pan on top whilst cooking so the taco wrap doesn’t crinkle together
6. To assemble place a generous amount of salad in the middle, airfried chickpeas, pomegranate and a drizzle of tahini dressing

18/05/2026

Mini Halloumi Pittas Party Snacks! 🥙

INGREDIENTS:
Mini Pittas (I got them from M&S)
Baby Tomatoes, quartered
Cucumber, quartered
Olive Oil
1.5 Tsp Rose Harissa
Zataar
Halloumi
Pickled Onions

SAUCE:
4-5 Tbsp Greek Yogurt
Dill, chopped
Parsely, chopped
Mint, chopped
1/2 Tsp Garlic Paste
1/4 Tsp Cumin
Pinch of Salt
1/2 Lime, juiced

METHOD:
1. Dressing, combine: Greek yogurt, dill, parsley l, mint, garlic paste, cumin, salt and lime juice. Mix and keep in the fridge
2. For the salad, combine the cucumber, tomato, sprinkle of zataar and olive oil and mix!
3. Spray a pan down with avocado oil spray and add the rose harissa, giving it a couple stirs around the pan. Then add in the sliced halloumi and cook over medium head for 2 minutes on each side until crispy!
4. To assemble, optional be feel free to heat the pitta, spread a generous amount of the greek herby dressing inside, place a slice of halloumi, the cucumber tomato salad, then garnish with pickled onions and zataar

15/05/2026

Mini Halloumi Pittas Party Snacks! 🥙

INGREDIENTS:
Mini Pittas (I got them from M&S)
Baby Tomatoes, quartered
Cucumber, quartered
Olive Oil
1.5 Tsp Rose Harissa
Zataar
Halloumi
Pickled Onions

SAUCE:
4-5 Tbsp Greek Yogurt
Dill, chopped
Parsely, chopped
Mint, chopped
1/2 Tsp Garlic Paste
1/4 Tsp Cumin
Pinch of Salt
1/2 Lime, juiced

METHOD:
1. Dressing, combine: Greek yogurt, dill, parsley l, mint, garlic paste, cumin, salt and lime juice. Mix and keep in the fridge
2. For the salad, combine the cucumber, tomato, sprinkle of zataar and olive oil and mix!
3. Spray a pan down with avocado oil spray and add the rose harissa, giving it a couple stirs around the pan. Then add in the sliced halloumi and cook over medium head for 2 minutes on each side until crispy!
4. To assemble, optional be feel free to heat the pitta, spread a generous amount of the greek herby dressing inside, place a slice of halloumi, the cucumber tomato salad, then garnish with pickled onions and zataar

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