Don’t you just love a recipe that’s easy to make, looks good on the plate, and delivers on taste? This recipe ticks all those boxes, starting with a schmear of creamy hummus, falafels fried until golden perfection, a cucumber, charred peppers, pickled onion & greens salad, and finished with toasted almonds and a coconut yoghurt drizzle.
Crispy Vegetarian Falafels & Hummus
Crispy Vegetarian Falafels & Hummus
with a pickled onion & cucumber salad
Hands on Time: 15 - 20 minutes
Overall Time: 15 - 20 minutes
Ingredients:
- Almonds
- Baby Tomatoes
- Bell Pepper
- Bell Peppers
- Coconut Yoghurt
- Cucumber
- Hummus
- Outcast Falafels
- Pickled Onions
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
BEGIN WITH BELL PEPPERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE FALAFELS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
VEGGIE MEDLEY & YOGHURT DRIZZLE
To a bowl, add the rinsed leaves, the halved tomatoes, the sliced pickled onions, the Cucumber half-moons, and the charred peppers. In a separate bowl, loosen the coconut yoghurt with water in 5ml increments until drizzling consistency and season.
PLATE UP DELICIOUSNESS
Smear half of the plate with the Hummus and top with the crispy falafels. Side with the pickled onion & Cucumber salad. Drizzle over the coconut yoghurt and sprinkle over the almonds. Enjoy!
BEGIN WITH BELL PEPPERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE FALAFELS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
VEGGIE MEDLEY & YOGHURT DRIZZLE
To a bowl, add the rinsed leaves, the halved tomatoes, the sliced pickled onions, the Cucumber half-moons, and the charred peppers. In a separate bowl, loosen the coconut yoghurt with water in 5ml increments until drizzling consistency and season.
PLATE UP DELICIOUSNESS
Smear half of the plate with the Hummus and top with the crispy falafels. Side with the pickled onion & Cucumber salad. Drizzle over the coconut yoghurt and sprinkle over the almonds. Enjoy!
BEGIN WITH BELL PEPPERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE FALAFELS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
VEGGIE MEDLEY & YOGHURT DRIZZLE
To a bowl, add the rinsed leaves, the halved tomatoes, the sliced pickled onions, the Cucumber half-moons, and the charred peppers. In a separate bowl, loosen the coconut yoghurt with water in 5ml increments until drizzling consistency and season.
PLATE UP DELICIOUSNESS
Smear half of the plate with the Hummus and top with the crispy falafels. Side with the pickled onion & Cucumber salad. Drizzle over the coconut yoghurt and sprinkle over the almonds. Enjoy!
BEGIN WITH BELL PEPPERS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE FALAFELS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
VEGGIE MEDLEY & YOGHURT DRIZZLE
To a bowl, add the rinsed leaves, the halved tomatoes, the sliced pickled onions, the Cucumber half-moons, and the charred peppers. In a separate bowl, loosen the coconut yoghurt with water in 5ml increments until drizzling consistency and season.
PLATE UP DELICIOUSNESS
Smear half of the plate with the Hummus and top with the crispy falafels. Side with the pickled onion & Cucumber salad. Drizzle over the coconut yoghurt and sprinkle over the almonds. Enjoy!
Frequently Asked Questions
What is the preparation time for Crispy Vegetarian Falafels & Hummus?
The preparation time for Crispy Vegetarian Falafels & Hummus with a pickled onion & cucumber salad is between 15 and 20 minutes.
What is the total time required to make Crispy Vegetarian Falafels & Hummus with a pickled onion & cucumber salad?
The total time required to make Crispy Vegetarian Falafels & Hummus with a pickled onion & cucumber salad is between 15 and 20 minutes.
How many servings does Crispy Vegetarian Falafels & Hummus provide?
4 servings
What are the main ingredients in Crispy Vegetarian Falafels & Hummus?
Almonds, Baby Tomatoes, Bell Pepper, Bell Peppers, Coconut Yoghurt, Cucumber, Hummus, Outcast Falafels, Pickled Onions, Salad Leaves
What is the nutritional information of Crispy Vegetarian Falafels & Hummus?
Calories: 417, Carbs: 46 grams, Fat: grams, Protein: 15.7 grams, Sugar: 14.4 grams, Salt: 1139 grams
How do I prepare Crispy Vegetarian Falafels & Hummus?
PLATE UP DELICIOUSNESS: Smear half of the plate with the hummus and top with the crispy falafels. Side with the pickled onion & cucumber salad. Drizzle over the coconut yoghurt and sprinkle over the almonds. Enjoy! VEGGIE MEDLEY & YOGHURT DRIZZLE: To a bowl, add the rinsed leaves, the halved tomatoes, the sliced pickled onions, the cucumber half-moons, and the charred peppers. In a separate bowl, loosen the coconut yoghurt with water in 5ml increments until drizzling consistency and season. FRY THE FALAFELS: Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. BEGIN WITH BELL PEPPERS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Crispy Vegetarian Falafels & Hummus?
Almonds, Baby Tomatoes, Bell Pepper, Bell Peppers, Coconut Yoghurt, Cucumber, Hummus, Outcast Falafels, Pickled Onions, Salad Leaves
How many calories does Crispy Vegetarian Falafels & Hummus have?
417 calories
How much fat content does Crispy Vegetarian Falafels & Hummus have?
grams
Woolies Products in this dish
