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 roasted potatoes, garlic hummus, and roasted red peppers!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Roasted Red Peppers
Red Wine Vinegar(ContainsSulphites/Sulfite)
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Shawarma Spice Blend
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/2-inch pieces. On a baking sheet, add potatoes 1 tbsp oil (dbl for 4ppl) and shawarma spice. Season with salt and pepper. Toss to combine, then arrange in a single layer. Bake in middle of oven, stirring halfway through, until golden brown, 25-28 min.
While potatoes bake, cut tomatoes in half. Drain liquid from roasted red peppers. Roughly chop the parsley. Peel, then mince the garlic. Stir together the hummus, mayo, half the vinegar and 1/4 tsp garlic (dbl for 4ppl) in a small bowl. Set aside.
Heat a large non-stick pan over medium-high heat. When hot , add 1 tbsp oil (dbl for 4ppl) then the falafel. Cook, until golden -brown, 3-4 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed.)
While the falafel fry, whisk together remaining vinegar, 2 tbsp oil and 1/2 tsp sugar in a large bowl.Season with salt and pepper. Add tomatoes, roasted red peppers, feta and parsley. Stir together. Set aside.
Divide the spring mix between plates. Top with the potatoes, marinated veggies and falafel. Drizzle over the garlic hummus.