Crispy Falafel & Hummus

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, piquanté peppers, pickled onion & greens salad, and finished with toasted almonds and a yoghurt drizzle.

Crispy Falafel & Hummus

with a pickled onion & cucumber salad

4.7

Hands on Time: 15 - 20 minutes

Overall Time: 15 - 25 minutes

Ingredients:

From your kitchen:

  • Seasoning (Salt & Pepper)
  • Water
  • Paper Towel
  • Cooking Spray
Photo of Crispy Falafel & Hummus
  1. ALL THE Almonds

    Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  2. FRY THE FALAFELS

    Return the pan over medium heat and coat with cooking spray. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, and halve.

  3. VEGGIE MEDLEY & YOGHURT DRIZZLE

    To a bowl, add the salad leaves, the tomato, the pickled onions, the Cucumber, the beans, and the piquanté peppers. In a separate bowl, loosen the yoghurt with water in 5ml increments until drizzling consistency. Season well.

  4. PLATE UP DELICIOUSNESS

    Smear half of the plate with the Hummus and top with the crispy falafel patties. Side with the pickled onion and Cucumber salad. Drizzle over the yoghurt and sprinkle over the almonds. Enjoy!

  • Almonds - 10g

  • Outcast Falafels - 6

  • Salad Leaves - 20g

  • Tomato/es - 1

  • Pickled Onions - 20g

  • Cucumber - 100g

  • Black Beans - 60g

  • Piquanté Peppers - 20g

  • Low Fat Plain Yoghurt - 50ml

  • Hummus - 50ml

  1. ALL THE Almonds

    Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  2. FRY THE FALAFELS

    Return the pan over medium heat and coat with cooking spray. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, and halve.

  3. VEGGIE MEDLEY & YOGHURT DRIZZLE

    To a bowl, add the salad leaves, the tomato, the pickled onions, the Cucumber, the beans, and the piquanté peppers. In a separate bowl, loosen the yoghurt with water in 5ml increments until drizzling consistency. Season well.

  4. PLATE UP DELICIOUSNESS

    Smear half of the plate with the Hummus and top with the crispy falafel patties. Side with the pickled onion and Cucumber salad. Drizzle over the yoghurt and sprinkle over the almonds. Enjoy!

  • Almonds - 20g

  • Outcast Falafels - 12

  • Salad Leaves - 40g

  • Tomato/es - 2

  • Pickled Onions - 40g

  • Cucumber - 200g

  • Black Beans - 120g

  • Piquanté Peppers - 40g

  • Low Fat Plain Yoghurt - 100ml

  • Hummus - 100ml

  1. ALL THE Almonds

    Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  2. FRY THE FALAFELS

    Return the pan over medium heat and coat with cooking spray. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, and halve.

  3. VEGGIE MEDLEY & YOGHURT DRIZZLE

    To a bowl, add the salad leaves, the tomato, the pickled onions, the Cucumber, the beans, and the piquanté peppers. In a separate bowl, loosen the yoghurt with water in 5ml increments until drizzling consistency. Season well.

  4. PLATE UP DELICIOUSNESS

    Smear half of the plate with the Hummus and top with the crispy falafel patties. Side with the pickled onion and Cucumber salad. Drizzle over the yoghurt and sprinkle over the almonds. Enjoy!

  • Almonds - 30g

  • Outcast Falafels - 18

  • Salad Leaves - 60g

  • Tomatoes - 3

  • Pickled Onions - 60g

  • Cucumber - 300g

  • Black Beans - 180g

  • Piquanté Peppers - 60g

  • Low Fat Plain Yoghurt - 150ml

  • Hummus - 150ml

  1. ALL THE Almonds

    Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  2. FRY THE FALAFELS

    Return the pan over medium heat and coat with cooking spray. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, and halve.

  3. VEGGIE MEDLEY & YOGHURT DRIZZLE

    To a bowl, add the salad leaves, the tomato, the pickled onions, the Cucumber, the beans, and the piquanté peppers. In a separate bowl, loosen the yoghurt with water in 5ml increments until drizzling consistency. Season well.

  4. PLATE UP DELICIOUSNESS

    Smear half of the plate with the Hummus and top with the crispy falafel patties. Side with the pickled onion and Cucumber salad. Drizzle over the yoghurt and sprinkle over the almonds. Enjoy!

  • Almonds - 40g

  • Outcast Falafels - 24

  • Salad Leaves - 80g

  • Tomatoes - 4

  • Pickled Onions - 80g

  • Cucumber - 400g

  • Black Beans - 240g

  • Piquanté Peppers - 80g

  • Low Fat Plain Yoghurt - 200ml

  • Hummus - 200ml

Frequently Asked Questions

What is the preparation time for Crispy Falafel & Hummus?

The preparation time for Crispy Falafel & Hummus with a pickled onion & cucumber salad is between 15 and 20 minutes.

What is the total time required to make Crispy Falafel & Hummus with a pickled onion & cucumber salad?

The total time required to make Crispy Falafel & Hummus with a pickled onion & cucumber salad is between 15 and 25 minutes.

How many servings does Crispy Falafel & Hummus provide?

4 servings

What are the main ingredients in Crispy Falafel & Hummus?

Almonds, Black Beans, Cucumber, Hummus, Low Fat Plain Yoghurt, Outcast Falafels, Pickled Onions, Piquanté Peppers, Salad Leaves, Tomato/es, Tomatoes

What is the nutritional information of Crispy Falafel & Hummus?

Calories: 457, Carbs: 51.4 grams, Fat: grams, Protein: 20.7 grams, Sugar: 13.4 grams, Salt: 1372 grams

How do I prepare Crispy Falafel & Hummus?

PLATE UP DELICIOUSNESS: Smear half of the plate with the hummus and top with the crispy falafel patties. Side with the pickled onion and cucumber salad. Drizzle over the yoghurt and sprinkle over the almonds. Enjoy! VEGGIE MEDLEY & YOGHURT DRIZZLE: To a bowl, add the salad leaves, the tomato, the pickled onions, the cucumber, the beans, and the piquanté peppers. In a separate bowl, loosen the yoghurt with water in 5ml increments until drizzling consistency. Season well. FRY THE FALAFELS: Return the pan over medium heat and coat with cooking spray. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan, drain on paper towel, and halve. ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Crispy Falafel & Hummus?

Almonds, Black Beans, Cucumber, Hummus, Low Fat Plain Yoghurt, Outcast Falafels, Pickled Onions, Piquanté Peppers, Salad Leaves, Tomato/es, Tomatoes

How many calories does Crispy Falafel & Hummus have?

457 calories

How much fat content does Crispy Falafel & Hummus have?

grams

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