Falafel Platter

Name: Falafel Platter with Roasted Feta and Crudités
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 240 Grams of Chickpeas; 4 Grams of Coriander cumin powder; 15 Grams of Fresh parsley; 40 Grams of Gram flour; 15 Grams of Fresh coriander; 2 Tbsp of Olive oil; 1 Piece of Vegetable stock cube; 2 Piece of Garlic cloves; 10 Grams of Sesame seeds; 1 Tbsp of Vegetable oil; 75 Grams of Feta cheese; 150 Grams of Cherry tomatoes; 1 Tbsp of Olive oil; 2 Grams of Dried oregano; 1 Piece of Cucumber; 1 Piece of Yellow pepper; 150 Grams of Greek yogurt; 2 Grams of Sumac; 40 Grams of Kalamata olives

with Roasted Feta and Crudités

All the Mediterranean flavours served on one platter? What's not to like?

41 Reviews

Cals 469 · Prot 21 · Carbs 50 · Fat 22

Vegetarian

Low Carb

30 min

Falafel Platter with Roasted Feta and Crudités

All the Mediterranean flavours served on one platter? What's not to like?

41 Reviews

Cals 469 · Prot 21 · Carbs 50 · Fat 22

Vegetarian

Low Carb

Ingredients

Falafel

Chickpeas

240 Grams

Coriander cumin powder

4 Grams

Fresh parsley

15 Grams

Gram flour

40 Grams

Fresh coriander

15 Grams

Olive oil

2 Tbsp

Vegetable stock cube 15*

0.5 Piece

Garlic cloves

2 Piece

Sesame seeds 3*

10 Grams

Vegetable oil

1 Tbsp

Bake

Feta cheese 4*

75 Grams

Cherry tomatoes

150 Grams

Olive oil

1 Tbsp

Dried oregano

2 Grams

To serve

Cucumber

1 Piece

Yellow pepper

1 Piece

Greek yogurt 4*

150 Grams

Sumac

2 Grams

Kalamata olives

40 Grams

Allergens

*15 Celery, *3 Sesame Seeds, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1962 / 469
Fats (g)	22.3
of which saturated (g)	8.5
Carbohydrates (g)	50
of which sugars (g)	4.7
Fibers (g)	9.3
Proteins (g)	20.5
Salt (g)	6.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast

Preheat the oven to 200°C/180°C fan. Chop the feta cheese into cubes. Transfer them to a baking dish. Add the cherry tomatoes with a drizzle of oil and a sprinkling of oregano. Bake for 15 min.

2 Prep falafel

Meanwhile, roughly chop the garlic. Pick the fresh parsley and coriander. Drain and rinse the chickpeas.

Tip! Save some parsley and coriander for garnish!

3 Blend falafel

Add the chickpeas, garlic, coriander cumin powder, stock cube, gram flour, parsley, coriander and olive oil to a food processor. Blitz until you are left with a crumbly dough. Set aside.

4 Prep vegetables

Chop the cucumbers and yellow pepper into sticks.

5 Fry falafels

With wet hands, shape the dough into 1 cm thick rounds, squeezing them so they stick together. These are your falafels. Coat them in the sesame seeds. Heat a large non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the falafels and cook for 6 min or until browned on both sides.

Tip! Don't flip them too soon or they will break!

6 Serve platter

Spread the Greek yogurt over plates. Sprinkle with the sumac. Top with the falafels, roasted tomatoes and feta cheese. Finish the platter with the cucumbers, peppers and Kalamata olives.

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