Falafel Chicken Platters
with Roasted Potatoes and Garlic Hummus Drizzle
Falafel doesn't have to be confined to a pita! Tonight's dinner takes an ordinary falafel and transforms it into something special. Be prepared for your plate to be stuffed to the brim with crispy roasted potatoes, chicken, garlic hummus and roasted red peppers!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
8 unit(s)
Falafel
350 g
Yellow Potato
4 tbsp
Hummus
(Contains: Sesame)
1 unit(s)
Garlic, cloves
170 mL
Roasted Peppers
2 tbsp
Red Wine Vinegar
(Contains: Sulphites)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 unit(s)
Tomato
7 g
Parsley
1 tbsp
Shawarma Spice Blend
(Contains: Sulphites)
113 g
Baby Spinach
310 g
Chicken Breast Tenders
Not included in your delivery
4 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, 1 tbsp (2 tbsp) oil and Shawarma Spice Blend to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 25-28 min.
Meanwhile, cut tomatoes into 1/2-inch pieces. Drain, then roughly chop roasted red peppers.Roughly chop parsley. Peel, then mince or grate garlic. Stir together hummus, mayo, half the vinegar, 1/2 tbsp (1 tbsp) water and 1/4 tsp (1/2 tsp) garlic in a small bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When the pan is 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.)Fry until golden-brown, 3-4 min per side. Season with salt and pepper. Transfer falafel to a plate. Pat chicken dry with paper towels. Season with salt and pepper. Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown and cooked through, 3-4 min per side.**
Meanwhile, add remaining vinegar, 2 tbsp (4 tbsp) oil and 1/2 tsp (1 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.Add tomatoes, roasted red peppers and parsley. Stir to combine.
Divide baby spinach between plates. Top with potatoes, marinated veggies, falafel, chicken and feta. Drizzle garlic hummus over top.
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