Falafel with Mango Hummus
with sumak-salad and fried potatoes
Tags:
Veggie
Allergens:
Sulphites
•Sesame
•Mustard
•Wheat
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
40 g
Hummus
(Contains Sulphites, Sesame, Mustard)
80 g
Falafel
(Contains Wheat)
200 g
Potato rounds
½ piece
Red onion
1 piece
Tomato
½ piece
[Persian] cucumber
30 g
Lamb's lettuce
1 teaspoon
Sumac
½ sachet(s)
Middle Eastern spice mix
20 g
Mango chutney
(Contains Mustard)
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
Extra virgin olive oil
1 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2681 kJ
Calories641 kcal
Fat31.4 g
Saturated Fat3.9 g
Carbohydrate64 g
Sugar12.5 g
Dietary Fiber10.4 g
Protein14.2 g
Salt1.9 g
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
•Tall-Sided Pan
•Bowl
•Small Bowl
Cooking Steps
1
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the potato rounds for 14 minutes until golden-brown.
- Add the Middle-Eastern spice mix in the last 3 minutes.
- Season with salt and pepper.
2
- Meanwhile, dice the tomato and cucumber.
- Chop the onion into half rings (see Tip).
- In a bowl, mix the tomato, cucumber, onion, salad and sumac with the extra virgin olive oil and white wine vinegar. Season well with salt and pepper.
Tip: If you don't like raw onion, fry it with the falafel instead.
3
- Heat a drizzle of sunflower oil in a second frying pan over high heat and fry the falafel for 3 - 4 minutes.
- In a small bowl, mix the hummus with half of the mango chutney.
4
- Serve the potatoes on plates, falafel and salad on plates.
- Serve with the hummus. Drizzle the rest of the mango chutney over the falafel.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.