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)
Feta Cheese, crumbled(ContainsMilk/Lait)
Shawarma Spice Blend
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.
While potatoes roast, cut tomatoes in half. Drain liquid from roasted red peppers, then roughly chop. Roughly chop parsley. Peel, mince or grate garlic. Stir together the 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 falafels. 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.)
While the falafels 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.
Divide spring mix between plates. Top with potatoes, marinated veggies and falafel. Drizzle the garlic hummus over top.