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Falafel Platter

Falafel Platter

with Roasted Potatoes and Garlic Hummus Drizzle

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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!

Tags:Veggie
Allergens:Sesame/SésameSulphites/SulfiteEgg/OeufMustard/MoutardeMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 unit

Falafel

300 g

Yellow Potato

57 g

Hummus

(ContainsSesame/Sésame)

3 g

Garlic

170 mL

Roasted Red Peppers

2 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

¼ cup

Feta Cheese

(ContainsMilk/Lait)

113 g

Baby Tomatoes

7 g

Parsley

1 tbsp

Shawarma Spice Blend

113 g

Spring Mix

Not included in your delivery

¼ cup

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat57 g
Saturated Fat9 g
Carbohydrate44 g
Sugar11 g
Dietary Fiber12 g
Protein18 g
Cholesterol15 mg
Sodium1260 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Strainer
Small Bowl
Large Non-Stick Pan
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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 a baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Bake in the middle of the oven, stirring halfway through, until golden-brown, 25-28 min.

2

While potatoes roast, cut tomatoes in half. Drain liquid from roasted red peppers, then roughly chop. Roughly chop parsley. Peel, then mince the garlic. Stir together the hummus, mayo, half the vinegar and 1/4 tsp garlic (dbl for 4 ppl) in a small bowl. Set aside.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil then falafel. Fry, until golden-brown, 3-4 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.)

4

While the falafel fry, whisk together remaining vinegar, 2 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl.Season with salt and pepper. Add tomatoes, roasted red peppers, feta and parsley. Stir together. Set aside.

5

Divide spring mix between plates. Top with potatoes, marinated veggies and falafel. Drizzle the garlic hummus over top.