Fast Falafel Pita
with Dilly Tomato Salad & Sumac Slaw
Cooking time
15 minutes
Servings
2/4
Calories
510 /serving
So many textures in so little time! In 15 minutes, warm, crusty falafel balls settle onto a smooth layer of roasted red pepper hummus. Just add two tangy salads: one with freshly chopped tomato, the other with tart sumac and cabbage.
We will send you:
- 300g Shredded cabbage
- 1 Tomato
- 60g Hummus
- 2.5g Sumac
- 6 Falafels
- 30ml Apple cider vinegar
- 30ml Ajvar (roasted red pepper spread)
- 1g Dried dill
- 2 Pita
Contains: Sesame • Sulphites • Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
23 g
Saturated Fat
2 g
Sodium
1000 mg
Total Carb
63 g
Sugars
10 g
Protein
17 g
Fibre
15 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Medium-dice the tomato.
- In a small bowl, combine the hummus, ajvar and S&P.
Warm the falafels & pita
- Arrange the falafels on a lined sheet pan and roast, flipping halfway, 6 to 8 min., until warmed and beginning to crisp.
- In the last 3 min., add the pita.
Make the tomato salad & slaw
- In a medium bowl, combine the tomato, dill, ½ the vinegar, a drizzle of oil and S&P.
- In a second medium bowl, combine the cabbage, sumac, remaining vinegar, a drizzle of oil and S&P.
Plate your dish
- Divide the pita between your plates.
- Spread with the hummus.
- Top with the falafels (crumble if desired), a spoonful of the tomato salad and a spoonful of the slaw.
- Serve the remaining tomato salad and slaw on the side. Bon appétit!
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