Crispy Falafel Crumble Hummus Plates
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Crispy Falafel Crumble Hummus Plates

Crispy Falafel Crumble Hummus Plates

with Herby Roasted Veggies and Flatbreads

We've brought the flavours of the Mediterranean to this plant-based dinner! Garlicky flatbread wedges, roasted veggies and crispy falafel all sit on a bed of creamy hummus. A garlicky cream sauce comes in clutch to finish off this delicious plate.

Tags:
Veggie
Allergens:
Sesame
Milk
Soy
Wheat
Mustard

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

8 unit

Falafel

4 tbsp

Hummus

(Contains Sesame)

2 unit

Flatbread

(Contains Milk, Soy, Wheat)

160 g

Sweet Bell Pepper

113 g

Red Onion

113 g

Baby Tomatoes

7 g

Parsley

7 g

Cilantro

1 tbsp

Garlic Puree

2 tbsp

Plant-Based Garlic-Parmesan Dressing

(Contains Mustard)

28 g

Baby Spinach

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories930 kcal
Fat51 g
Saturated Fat8 g
Carbohydrate104 g
Sugar16 g
Dietary Fiber12 g
Protein22 g
Cholesterol0 mg
Sodium1390 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 the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Whisk
Small Bowl
Silicone Brush

Instructions

Prep
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Halve, then peel onion. Cut into 1/2-inch pieces. Roughly chop spinach.Roughly chop parsley.Roughly chop cilantro. Cut falafel into quarters.

Roast veggies
2

Add peppers, onions, tomatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 14-15 min.

Cook falafel
3

Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then falafel. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 4-5 min per side.

Finish veggies and mix dressing
4

When veggies are done, sprinkle spinach, cilantro and parsley over veggies, then toss to combine. Set aside. Whisk together 1 tbsp water (dbl for 4 ppl) and garlic-Parmesan dressing in a small bowl. Set aside.

Toast flatbreads
5

Combine 1 tbsp oil (dbl for 4 ppl) and garlic in another small bowl. Arrange flatbreads on another unlined baking sheet, then brush with garlic oil. Season with salt and pepper. Toast in the top of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on flatbreads so they don't burn!)

Finish and serve
6

Cut flatbreads into wedges. Divide hummus between plates, then spread into an even layer. Top with roasted veggies, then crispy falafel.Drizzle over garlic-Parmesan dressing.