topBanner
Supercharged Falafel Bowls

Supercharged Falafel Bowls

with Hummus Dressing and Spiced Pita Crisps

Read more

A few humble ingredients can really make an unforgettable dinner! Our Supercharged Falafel Bowls make the most of fresh vegetables, while throwing in warming, savoury pita crisps and crispy falafels that make it hard to put your fork down.

Tags:Veggie
Allergens:Sesame/SésameWheat/BléSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 unit

Falafel

160 g

Roma Tomato

132 g

Mini Cucumber

57 g

Hummus

(ContainsSesame/Sésame)

7 g

Parsley

113 g

Baby Spinach

28 g

Seed Blend

2 unit

Pita Bread

(ContainsWheat/Blé)

1 tbsp

Turkish Spice Blend

1 unit

Lemon

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

Not included in your delivery

3 tbsp

Oil*

½ tsp

Salt*

¼ tsp

Pepper*

1 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat49 g
Saturated Fat7 g
Carbohydrate90 g
Sugar11 g
Dietary Fiber16 g
Protein23 g
Cholesterol0 mg
Sodium1640 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Baking Sheet
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut tomatoes into 1/4-inch pieces. Halve cucumbers lengthwise, then cut into 1/4-inch half-moons. Roughly chop parsley. Zest, then juice lemon. Drain, then roughly chop or tear olives.

2

Cut pitas into 1-inch pieces. Add pitas, Turkish Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a large bowl, then toss to combine. Arrange pitas on a parchment-lined baking sheet and bake in the middle of the oven until golden-brown, 7-8 min. Transfer to a plate.

3

While pitas toast, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then falafel. Cook, flipping occasionally, until golden-brown and cooked through, 6-8 min.

4

While falafels cook, add lemon zest, hummus and 3 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

5

Combine lemon juice, 1 tsp sugar and 1 tbsp oil (dbl for 4 ppl) in the same large bowl (from step 2). Add tomatoes, cucumbers, olives, pita crisps and baby spinach. Season with salt and pepper, then toss to combine.

6

Divide salad between plates. Top with falafel. Drizzle with hummus dressing. Sprinkle parsley and seed blend over top.