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!
Bell Pepper - 1
Outcast Falafels - 6
Salad Leaves - 20g
Baby Tomatoes - 80g
Pickled Onions - 20g
Cucumber - 50g
Coconut Yoghurt - 30ml
Hummus - 50ml
Almonds - 10g
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!
Bell Pepper - 1
Outcast Falafels - 12
Salad Leaves - 40g
Baby Tomatoes - 160g
Pickled Onions - 40g
Cucumber - 100g
Coconut Yoghurt - 60ml
Hummus - 100ml
Almonds - 20g
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!
Bell Peppers - 2
Outcast Falafels - 18
Salad Leaves - 60g
Baby Tomatoes - 240g
Pickled Onions - 60g
Cucumber - 150g
Coconut Yoghurt - 90ml
Hummus - 150ml
Almonds - 30g
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!
Bell Peppers - 2
Outcast Falafels - 24
Salad Leaves - 80g
Baby Tomatoes - 320g
Pickled Onions - 80g
Cucumber - 200g
Coconut Yoghurt - 125ml
Hummus - 200ml
Almonds - 40g
Woolies Products in this dish
