Mezze-Inspired Falafel Dinner
with Roasted Potato Wedges and Spicy Feta Dipper
Tonight's dinner lets you chose your own adventure with every bite. So many different textures and flavours to explore along with two different condiments, we won't judge you for getting your hands dirty. In fact, we encourage it!
Ingredients: Russet potato • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Zucchini • Sweet bell pepper • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Tahini sauce (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, sesame) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Parsley • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Falafel
(Contains: Soy, Wheat May contain traces of: Wheat, Sesame, Soy)
2 unit
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Gluten, Mustard)
2 unit
Russet Potato
1 unit
Sweet Bell Pepper
1 unit
Zucchini
7 g
Parsley
2 unit
Garlic, cloves
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
4 tbsp
Spicy Mayo
(Contains: Egg, Mustard May contain traces of: Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)
2 tbsp
Tahini Sauce
(Contains: Sesame, Soy May contain traces of: Milk, Mustard, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten)
7 g
Shawarma Spice Blend
(Contains: Sulphites May contain traces of: Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
3.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Remove any brown spots from potatoes and cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes, Shawarma Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Cut zucchini into 1/4-inch-thick rounds.
- Core, then cut pepper into 1-inch pieces.
- To an unlined baking sheet, add zucchini, peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, toss to coat.
- Roast in the bottom of the oven for 9-12 min, until golden and tender-crisp.
- Meanwhile, peel, then mince or grate garlic.
- Roughly chop parsley.
- To a small bowl, add garlic, half the parsley and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to mix. This is your herb and garlic oil.
- To a medium bowl bowl, add feta, spicy mayo and remaining parsley. Stir to combine.
- Once veggies and potatoes are out of the oven, transfer to a plate and cover to keep warm. Reserve both baking sheets.
- Toss falafel with 1 tbsp (2 tbsp) oil on the parchment lined baking sheet.
- Roast in the middle of the oven for 8-10 min, flipping halfway through, until golden-brown.
- Once falafel are halfway done, brush flatbread with the garlic oil. Place on unlined baking sheet. Toast in the top of the oven for 3-4 min until golden and lightly crisp.
- Cut or tear flatbreads in half.
- Divide falafel, potatoes, veggies, spicy feta spread and flatbread between plates.
- Drizzle tahini sauce over falafel.
