Crumbled Crispy Falafel Salad
with Pickled Shallots and Garlicky Hummus Drizzle
Here's a new, tasty way to enjoy falafel! This salad is a breeze to whip up and full of texture from those crispy falafel crumbles. Quick-pickled shallots add a bright, vinegary kick to make your tastebuds sing!
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.
Ingredients
8 unit
Falafel
113 g
Spring Mix
160 g
Sweet Bell Pepper
113 g
Baby Tomatoes
56 g
Carrot, julienned
7 g
Parsley
2 tbsp
Fig Spread
3 tbsp
White Wine Vinegar
(Contains Sulphites)
50 g
Shallot
4 tbsp
Hummus
(Contains Sesame)
1 unit
Garlic, cloves
1 unit
Lemon
Not included in your delivery
3.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Garlic Guide for Step 2 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Add vinegar, a pinch of salt, 1 tbsp water and 2 tsp fig spread (dbl all for 4 ppl) to a small pot. Cook over medium heat, stirring occasionally, until pickling liquid is warm and fig spread is mostly dissolved, 2-3 min. Remove from heat. While pickling liquid cooks, peel, then thinly slice shallot. Add shallots to the pot with pickling liquid. Stir to combine, then set aside.
Core, then cut pepper into 1/4-inch strips. Halve tomatoes. Juice half the lemon (whole lemon for 4 ppl). Roughly chop parsley. Peel, then mince or grate garlic. Add hummus, 2 tsp lemon juice, 2 tbsp water (dbl both for 4 ppl) and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine.
Heat a large non-stick pan over medium-high. When hot, add 1 1/2 tbsp oil (dbl for 4 ppl), then falafel. Break up falafel into quarters or bite-sized pieces. Cook, stirring occasionally, until falafel pieces are crispy and golden-brown, 4-5 min.
While falafel crisp, add remaining fig spread, 2 tbsp pickling liquid and 2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
Drain and discard remaining pickling liquid. Add pickled shallots, peppers, tomatoes, carrots, spring mix and parsley to the large bowl with vinaigrette. Toss to combine.
Divide salad between plates. Sprinkle crispy falafel pieces over salad. Drizzle garlicky hummus on top.
