Falafels and Shawarma Potato Wedges
with Feta-Yogurt Dip and Side Salad- Soy
- Wheat
- Milk
- Sulphites
- Wheat
- Sesame
- Soy
- May contain traces of allergens
- Tree nuts
- Milk
- Mustard
- Peanuts
The flavours of a shawarma cart in a platter instead! Briny feta and creamy yogurt make a wholesome, protein-packed dip for falafela and shawarma spiced potato wedges! Ingredients: Russet potato • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Baby tomatoes • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Cucumber • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites).
Ingredients
150 g
Falafel
(Contains: Soy, Wheat May contain traces of: Wheat, Sesame, Soy)
2 unit(s)
Russet Potato
56 g
Spring Mix
113 g
Baby Tomatoes
1 unit(s)
Greek Yogurt
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
7 g
Shawarma Spice Blend
(Contains: Sulphites May contain traces of: Wheat, Sesame, Soy, Tree nuts, Milk, Mustard, Peanuts)
1 unit(s)
Lemon
1 unit(s)
Mini Cucumber
Not included in your delivery
4 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, Shawarma Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with half the Shawarma Spice Blend and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice cucumber.
- Zest, then juice half the lemon. Cut any remaining lemon into wedges.
- Halve tomatoes.
- Add yogurt, half the feta and lemon zest to a small bowl.
- Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium heat.
When hot, add 1 tbsp oil, then falafel. (NOTE: Cook in batches for 4 ppl) Pan-fry unil bottoms are golden-brown, 4 min. - Flip falafel, then add 1 tbsp more oil. Cook until second side is golden-brown, 4-5 min.
- Add 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. (TIP: We love using olive oil in this recipe!) Season with salt and pepper, then combine.
- Add spring mix, tomatoes and cucumbers.
- Just before serving, toss to combine.
- Divide falafel, potato wedges and salad between plates.
- Serve feta yogurt dip alongside.
- Squeeze a lemon wedge over top, if desired.
