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Falafel Fattoush Salad

Falafel Fattoush Salad

with Spiced Pita and Lemon-Tahini Dressing

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Everything about this salad delights! From our beloved shawarma spice blend to the crispy pita and falafel, we can't get enough. All that layered with a bright dressing tossed with herbs and fresh veg, we know you'll love it!

Allergens:Wheat/BléSesame/SésameMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 piece

Falafel

160 g

Sweet Bell Pepper

56 g

Red Onion, sliced

1 tbsp

Shawarma Spice Blend

3 g

Garlic

2 unit

Pita Bread

(ContainsWheat/Blé)

132 g

Mini Cucumber

1 unit

Lemon

7 g

Parsley

2 tbsp

Tahini

(ContainsSesame/Sésame)

100 g

Greek Yogurt

(ContainsMilk/Lait)

Not included in your delivery

1 tsp

Sugar*

3 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories840 kcal
Fat47 g
Saturated Fat7 g
Carbohydrate65 g
Sugar13 g
Dietary Fiber13 g
Protein25 g
Cholesterol5 mg
Sodium1300 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Zester
Baking Sheet
Large Bowl
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F and wash and dry all produce. Garlic Guide for Step 5 (dbl each for 4 ppl): 1/4 tsp mild and 1/2 tsp medium and 1 tsp extra! Core, then cut pepper into 1/4-inch slices. Cut cucumber into 1/4-inch thick half-moons. Cut pita into 1-inch pieces. Zest, then juice half the lemon. Cut the remaining lemon into wedges. Roughly chop parsley. Peel, then mince or grate garlic.

2

Arrange falafels in a single layer on a baking sheet. Bake in middle of oven, until heated through, 10-12 min.

3

While falafels cook, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, onions and half the Shawarma Spice Blend. Cook, stirring often, until peppers are tender-crisp, 4-5 min. Season with salt and pepper. Remove pan from the heat then transfer veggies to a large bowl. Set aside.

4

Toss pita with remaining Shawarma Spice Blend and 1 tbsp oil (dbl for 4 ppl) on another baking sheet. Season with salt and pepper. Bake in top of oven, until golden and crisp, 4-5 min. Transfer to the bowl with the veggies.

5

While pita cooks, whisk together tahini and 2 tbsp water (dbl for 4 ppl) in a small bowl, until smooth. Whisk in yogurt, lemon zest, lemon juice, half the parsley, 1 tbsp oil, 1 tsp sugar and 1/4 tsp garlic (dbl all for 4 ppl) (NOTE: Reference Garlic Guide in Start Strong). Season with salt and pepper.

6

Add half the dressing to the bowl with veggies and pitas. Toss together. Season with salt and pepper. Divide veggies and pitas between bowls, then top with falafels and cucumbers. Drizzle over remaining dressing and sprinkle over remaining parsley. Squeeze over a lemon wedge, if desired.