Falafel with Hummus

and Fattoush Salad

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Instructions

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1 Make falafel mix

Preheat the oven to 200°C/180°C fan. Rinse and drain chickpeas well in a colander. Peel and chop shallots and garlic. Chop parsley. Combine chickpeas, shallots, garlic, parsley, tahini, sesame seeds, cumin, coriander, all purpose flour, salt and half of the oil in a food processor. Pulse to a coarse paste.

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2 Bake falafel

Spoon dollops of the falafel mix onto an oven tray lined with baking paper. With well oiled hands, flatten to small patties. Bake in the oven for 15 min until firm and lightly toasted on the surface.

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3 Make bread crisps

Meanwhile, coat 2/3/4 Arabic flat breads lightly with oil. Toast them in a hot, dry pan for 2-3 min on each side. Set aside so that they cool and become crispy. Once crispy, break into coarse chunks.

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4 Prepare salad

Chop Romaine lettuce. Halve cherry tomatoes. Halve cucumber lengthwise and carve out the seeds. Slice the halves. Chop mint. Combine in a bowl. Season with lemon juice, olive oil, pomegranate molasses, and sumac. Just before serving, gently mix in the bread crisps.

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5 Serve

Serve the falafel with hummus and the Fattoush salad.

Tips for fussy eaters

The falafels are a bit garlicky, so you might want to make two batches of the mixture.

Pro tip

Mix the Fattoush salad just before serving so that it doesn't go soggy.

A plate full of Middle Eastern flavours!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 892.7 · Prot 44.2 · Carbs 140.0 · Fat 26.9

Ingredients

Number of people

Falafel

Chickpeas 240.00 Grams
Shallots 1.00 Pieces
Garlic cloves 2.00 Pieces
Fresh parsley 15.00 Grams
Tahini 20.00 Grams
Sesame seeds 10.00 Grams
Cumin powder 2.00 Grams
Coriander powder 2.00 Grams
All purpose flour 20.00 Grams
Salt 1.00 Tsp
Vegetable oil 2.00 Tbsp

Fattoush

Arabic flat bread, packet 1.00 Pieces
Olive oil 3.00 Tbsp
Romaine lettuce 200.00 Grams
Cherry tomatoes 250.00 Grams
Cucumber 1.00 Pieces
Fresh mint 15.00 Grams
Lemon 1.00 Pieces
Pomegranate molasses 20.00 Grams
Sumac powder 2.00 Grams

To serve

Hummus 300.00 Grams

A plate full of Middle Eastern flavours!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 892.7 · Prot 44.2 · Carbs 140.0 · Fat 26.9

Instructions

photo

1 Make falafel mix

Preheat the oven to 200°C/180°C fan. Rinse and drain chickpeas well in a colander. Peel and chop shallots and garlic. Chop parsley. Combine chickpeas, shallots, garlic, parsley, tahini, sesame seeds, cumin, coriander, all purpose flour, salt and half of the oil in a food processor. Pulse to a coarse paste.

photo

2 Bake falafel

Spoon dollops of the falafel mix onto an oven tray lined with baking paper. With well oiled hands, flatten to small patties. Bake in the oven for 15 min until firm and lightly toasted on the surface.

photo

3 Make bread crisps

Meanwhile, coat 2/3/4 Arabic flat breads lightly with oil. Toast them in a hot, dry pan for 2-3 min on each side. Set aside so that they cool and become crispy. Once crispy, break into coarse chunks.

photo

4 Prepare salad

Chop Romaine lettuce. Halve cherry tomatoes. Halve cucumber lengthwise and carve out the seeds. Slice the halves. Chop mint. Combine in a bowl. Season with lemon juice, olive oil, pomegranate molasses, and sumac. Just before serving, gently mix in the bread crisps.

photo

5 Serve

Serve the falafel with hummus and the Fattoush salad.

Tips for fussy eaters

The falafels are a bit garlicky, so you might want to make two batches of the mixture.

Pro tip

Mix the Fattoush salad just before serving so that it doesn't go soggy.

Ingredients

Number of people

Falafel

Chickpeas 240.00 Grams
Shallots 1.00 Pieces
Garlic cloves 2.00 Pieces
Fresh parsley 15.00 Grams
Tahini 20.00 Grams
Sesame seeds 10.00 Grams
Cumin powder 2.00 Grams
Coriander powder 2.00 Grams
All purpose flour 20.00 Grams
Salt 1.00 Tsp
Vegetable oil 2.00 Tbsp

Fattoush

Arabic flat bread, packet 1.00 Pieces
Olive oil 3.00 Tbsp
Romaine lettuce 200.00 Grams
Cherry tomatoes 250.00 Grams
Cucumber 1.00 Pieces
Fresh mint 15.00 Grams
Lemon 1.00 Pieces
Pomegranate molasses 20.00 Grams
Sumac powder 2.00 Grams

To serve

Hummus 300.00 Grams
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