Crispy Falafel Crumble Hummus Plates
with Herby Roasted Veggies and Flatbreads
We've brought the flavours of the Mediterranean to this plant-based dinner! Garlicky flatbread wedges, roasted veggies and crispy falafel all sit on a bed of creamy hummus. A garlicky cream sauce comes in clutch to finish off this delicious plate.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Milk, Soy, Wheat)
Sweet Bell Pepper
Plant-Based Garlic-Parmesan Dressing
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Halve, then peel onion. Cut into 1/2-inch pieces. Roughly chop spinach.Roughly chop parsley.Roughly chop cilantro. Cut falafel into quarters.
Add peppers, onions, tomatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 14-15 min.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then falafel. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 4-5 min per side.
When veggies are done, sprinkle spinach, cilantro and parsley over veggies, then toss to combine. Set aside. Whisk together 1 tbsp water (dbl for 4 ppl) and garlic-Parmesan dressing in a small bowl. Set aside.
Combine 1 tbsp oil (dbl for 4 ppl) and garlic in another small bowl. Arrange flatbreads on another unlined baking sheet, then brush with garlic oil. Season with salt and pepper. Toast in the top of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on flatbreads so they don't burn!)
Cut flatbreads into wedges. Divide hummus between plates, then spread into an even layer. Top with roasted veggies, then crispy falafel.Drizzle over garlic-Parmesan dressing.