Falafel with DIY Hummus and Lebanese Flatbread
with cooling tzatziki and pickled shallotCalories
:
954 kcalProtein
:
37.7g proteinTotal
:
35 minutesDifficulty
:
EasyVeggie
Family Friendly
Blender Needed
Allergens:
- Sesame
- Sulphites
- Cereals containing gluten
- Wheat
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- May contain traces of allergens
Gorgeous golden herby falafels, fresh salad and a creamy cooling tzatziki combine in this multifaceted dish to create the perfect blend of flavours and textures.
Ingredients
Serving amount
1 unit(s)
Mini Cucumber
40 grams
Salad Leaves
160 grams
Falafel
15 grams
West African Style Spice Mix
(May be present: Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk)
1 pack(s)
Chickpeas
2 unit(s)
Garlic
1 sachet(s)
Tahini
(Contains: Sesame)
1 unit(s)
Shallot
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
500 grams
Baby Potatoes
4 unit(s)
Lebanese Flatbread
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
¾ tsp
Salt
1 tbsp
Oil
¼ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3993 kJ
Energy (kcal)954 kcal
Fat24.9 g
of which saturates4.9 g
Carbohydrate135.1 g
of which sugars20.5 g
Dietary Fiber26.5 g
Protein37.7 g
Salt7.2 g
Potassium914.8 mg
Calcium76.7 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Sieve
•Immersion blender
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Toss with West African spice mix, salt, pepper and a drizzle of oil.
- Rub the oil over the potatoes, then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork-tender, 25-35 mins.
2
- Peel the garlic.
- Trim the cucumber and quarter lengthways then chop widthways into small pieces.
- Halve, peel and slice the shallot as thinly as you can. Pop into a small bowl and add the red wine vinegar, ¼ tsp salt (per 2P) and ¼ tsp sugar (per 2P). Mix together and set aside.
3
- Drain and rinse the chickpeas in a sieve.
- In a blender, puree the garlic, tahini, chickpeas, 1 tbsp oil (per 2P), 75ml water (per 2P) and ½ tsp salt (per 2P) until smooth.
- Season to taste with salt and pepper.
TIP: Add another splash of water to loosen the hummus if necessary.
4
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the falafels for 3-5 mins, turning frequently for even cooking.
5
- Meanwhile, mix the yoghurt with the chopped cucumber and a drizzle of oil. Season to taste with salt and pepper.
- Pop the flatbreads into the oven to warm, 1-2 mins.
- Just before serving, toss the salad leaves with a drizzle of oil. Season to taste with salt and pepper.
6
- Divide the warmed flatbreads between plates.
- Spread each flatbread with a little hummus, then top with the tossed salad, falafel and pickled shallot.
- Spoon over the tzatziki.
- Serve the potatoes on the side.
