Mezze-Inspired Double Falafel Dinner
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Mezze-Inspired Double Falafel Dinner

Mezze-Inspired Double Falafel Dinner

with Roasted Potato Wedges and Spicy Feta Dipper

Tonight's dinner lets you chose your own adventure with every bite. So many different textures and flavours to explore along with two different condiments, we won't judge you for getting your hands dirty. In fact, we encourage it!

Ingredients: Russet potato • Falafel (chickpeas, water, canola/sunflower oil, chickpea flour, bread crumbs (enriched flour, dextrose, salt, yeast, soybean oil), potato flakes (potatoes, mono and diglycerides, sodium acid pyrophosphate, citric acid), baking powder, salt, garlic, onion powder, herbs, serrano peppers, dextrose, dextrin, chicory root, powdered cellulose, spices, baking soda) (soy, wheat) • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Zucchini • Sweet bell pepper • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Tahini sauce (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, sesame) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Parsley • Shawarma spice blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites) • Garlic.

Allergens:
Soy
Wheat
Milk
Egg
Mustard
Sesame
Sulphites

The quantities provided above are averages only.

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

300 g

Falafel

(Contains Soy, Wheat May contain Wheat, Sesame, Soy)

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Gluten, Mustard)

2 unit(s)

Russet Potato

1 unit(s)

Zucchini

7 g

Parsley

2 unit(s)

Garlic, cloves

¼ cup

Feta Cheese, crumbled

(Contains Milk)

4 tbsp

Spicy Mayo

(Contains Egg, Mustard May contain Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Milk)

2 tbsp

Tahini Sauce

(Contains Sesame, Soy May contain Milk, Mustard, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten)

7 g

Shawarma Spice Blend

(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

1 unit(s)

Sweet Bell Pepper

Not included in your delivery

3.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1390 kcal
Fat76 g
Saturated Fat12 g
Carbohydrate147 g
Sugar12 g
Dietary Fiber14 g
Protein32 g
Cholesterol35 mg
Sodium1960 mg
Trans Fat0.3 g
Potassium1950 mg
Calcium350 mg
Iron9.5 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

Parchment Paper
Baking Sheet
Measuring Spoons
Medium Bowl
Small Bowl
Brush

Cooking Steps

Roast potatoes
1
  • Remove any brown spots from potatoes and cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes, Shawarma Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the top of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and bottom of the oven, rotating sheets halfway through.)
Prep and roast veggies
2
  • Cut zucchini into 1/4-inch-thick rounds.
  • Halve, then core peppers. Cut into 1-inch pieces.
  • To an unlined baking sheet, add zucchini, peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, toss to coat.
  • Roast in the bottom of the oven for 9-12 min, until golden and tender-crisp.
Finish prep
3
  • Meanwhile, peel, then mine or grate garlic.
  • Roughly chop parsley.
  • To a small bowl, add garlic, half the parsley and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to mix. This is your herb and garlic oil.
  • To a medium bowl bowl, add feta, spicy mayo and remaining parsley. Stir to combine.
Warm falafel
4
  • Once veggies and potatoes are out of the oven, transfer to a plate and cover to keep warm. Reserve baking both sheets.
  • Toss falafel with 1 tbsp (2 tbsp) oil on the parchment lined baking sheet.
  • Roast in the middle of the oven for 8-10 min, flipping halfway through, until golden-brown.
Toast flatbread
5
  • Once falafel are halfway done, brush flatbread with the garlic oil. Place on unlined baking sheet. Toast in the top of the oven for 3-4 min until golden and lightly crisp.
Finish and serve
6
  • Cut or tear flatbreads in half.
  • Divide falafel, potatoes, veggies, spicy feta spread and flatbread between plates.
  • Drizzle tahini sauce over falafel.
Modularity step (under step 4)
7

If you've opted for double falafel, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of falafel. 

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