Falafel Platters
with Roasted Potatoes and Garlic Hummus Drizzle- Sesame
- Sulphites
- Egg
- Mustard
- Milk
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, garlic hummus and roasted red peppers!
Ingredients
8 unit
Falafel
300 g
Yellow Potato
4 tbsp
Hummus
(Contains: Sesame)
1 unit
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)
160 g
Tomato
7 g
Parsley
1 tbsp
Shawarma Spice Blend
(Contains: Sulphites)
113 g
Baby Spinach
Not included in your delivery
4 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition facts
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 oil (dbl for 4 ppl) 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 and 1/4 tsp garlic (dbl for 4 ppl) in a small bowl. Set aside.
Heat a large non-stick pan over medium-high 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.)Fry until golden-brown, 3-4 min per side.
Meanwhile, add remaining vinegar, 2 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) 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 and feta. Drizzle garlic hummus over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The garlic hummus drizzle and shawarma-spiced potatoes were widely praised for bringing the dish together beautifully. Some reviewers found the red wine vinegar overpowering in the dressing; reducing it by half helps balance the acidity.
- Ease of prep: Most reviewers found this straightforward and quick to pull together, though a few noted the multiple components made it feel a bit fussy.
- Suggestions: Reduce the red wine vinegar in the dressing to tone down the acidity, and consider adding extra garlic to boost flavour. Some reviewers also suggested using less roasted red pepper, as it can overwhelm the other ingredients; fresh cucumber or red onion makes a good substitute.
- Leftovers: Several reviewers noted the dish keeps well and works nicely as a next-day lunch when components are stored separately.
- Portions: Many reviewers felt the number of falafels per serving was too low, with several suggesting four to six per person for a more satisfying meal.
- Cooking tips: Getting the falafel golden and crispy in the pan is key to the best texture; one reviewer had great results flattening the balls slightly before frying, and another tried the air fryer with excellent results. Roasting the potatoes for a few extra minutes adds a satisfying crunch.
