What are the main ingredients in CAJUN FALAFEL CRUNCH?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of CAJUN FALAFEL CRUNCH?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare CAJUN FALAFEL CRUNCH?

FALAFEL & DRESSINGS: Place the falafel mix in a shallow bowl with a pinch of salt and 200ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. In a bowl, combine the yoghurt with three-quarters of the chopped mint and season to taste. Place the avo hummus in a separate bowl. Loosen with water in 5ml increments until drizzling consistency and season to taste. Set both dressings aside for serving. TOASTED ALMONDS: Place the slivered almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. CARAMELISED CARROTS: Preheat the oven to 200°C. Place the carrot wedges on a roasting tray. Coat in oil, the cab sauv vinegar, 5ml of a sweetener of choice, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. CAJUN-SPICED BULGUR: Boil a full kettle. Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Remove from the pan on completion and place in a shallow bowl. Add the bulgur wheat to the bowl with the Cajun Rub to taste. Submerge in 300ml of boiling water, add a drizzle of oil, and gently stir. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork and season to taste. Replace the plate and set aside to keep warm until serving. FRY THE FALAFEL: Lightly oil or wet your hands to prevent the falafel mixture from sticking to them. Roll into 4-5 balls per portion and gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy and cooked through, turning when they start to colour. Remove from the pan on completion and set aside to drain on some paper towel. BLISSFUL FALAFEL BOWL: Make a bed of spiced bulgur wheat. Cover with the caramelised carrot wedges and chopped piquanté peppers. Pop the crispy falafel on top, drizzle over the avo hummus, and dollop with the minty yoghurt. Garnish with the toasted, slivered almonds and the remaining chopped mint. Enjoy!

What should be prepared from my kitchen to make CAJUN FALAFEL CRUNCH?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

CAJUN FALAFEL CRUNCH

Maximise that crunch factor! Snappy piquanté peppers, the crackle of toasted almonds, and unbeatable crispy falafel; spread over Cajun-spiced bulgur wheat and drizzled with mint yoghurt and smooth, sultry avo hummus.

CAJUN FALAFEL CRUNCH

with caramelised carrots, avo hummus & slivered almonds

Hands on Time: 15 - 30 minutes

Overall Time: 45 - 55 minutes

Ingredients:

Avocado Hummus
Bulgur Wheat
Cabernet Sauvignon Vinegar
Carrots
Fresh Mint
NOMU Cajun Rub
Onion
Outcast Crazy Falafel Mix
Piquanté Peppers
Plain Yoghurt
Slivered Almonds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

CARAMELISED CARROTS
Preheat the oven to 200°C. Place the carrot wedges on a roasting tray. Coat in oil, the cab sauv vinegar, 2.5ml of a sweetener of choice, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
TOASTED ALMONDS
Place the slivered almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
CAJUN-SPICED BULGUR
Boil a full kettle. Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 1-2 minutes until soft and translucent, shifting occasionally. Remove from the pan on completion and place in a shallow bowl. Add the bulgur wheat to the bowl with the Cajun Rub to taste. Submerge in 150ml of boiling water, add a drizzle of oil, and gently stir. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork and season to taste. Replace the plate and set aside to keep warm until serving.
FALAFEL & DRESSINGS
Place the falafel mix in a shallow bowl with a pinch of salt and 100ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. In a bowl, combine the yoghurt with three-quarters of the chopped mint and season to taste. Place the avo hummus in a separate bowl. Loosen with water in 5ml increments until drizzling consistency and season to taste. Set both dressings aside for serving.
FRY THE FALAFEL
Lightly oil or wet your hands to prevent the falafel mixture from sticking to them. Roll into 4-5 balls and gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy and cooked through, turning when they start to colour. Remove from the pan on completion and set aside to drain on some paper towel.
BLISSFUL FALAFEL BOWL
Make a bed of spiced bulgur wheat. Cover with the caramelised carrot wedges and chopped piquanté peppers. Pop the crispy falafel on top, drizzle over the avo hummus, and dollop with the minty yoghurt. Garnish with the toasted, slivered almonds and the remaining chopped mint. Enjoy!

Carrots - 120g
Cabernet Sauvignon Vinegar - 20ml
Slivered Almonds - 15g
Onion - 1
Bulgur Wheat - 75ml
NOMU Cajun Rub - 10ml
Outcast Crazy Falafel Mix - 55g
Plain Yoghurt - 50ml
Fresh Mint - 4g
Avocado Hummus - 50ml
Piquanté Peppers - 20g

Download the Recipe

Serves 2

CARAMELISED CARROTS
Preheat the oven to 200°C. Place the carrot wedges on a roasting tray. Coat in oil, the cab sauv vinegar, 5ml of a sweetener of choice, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
TOASTED ALMONDS
Place the slivered almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
CAJUN-SPICED BULGUR
Boil a full kettle. Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Remove from the pan on completion and place in a shallow bowl. Add the bulgur wheat to the bowl with the Cajun Rub to taste. Submerge in 300ml of boiling water, add a drizzle of oil, and gently stir. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork and season to taste. Replace the plate and set aside to keep warm until serving.
FALAFEL & DRESSINGS
Place the falafel mix in a shallow bowl with a pinch of salt and 200ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. In a bowl, combine the yoghurt with three-quarters of the chopped mint and season to taste. Place the avo hummus in a separate bowl. Loosen with water in 5ml increments until drizzling consistency and season to taste. Set both dressings aside for serving.
FRY THE FALAFEL
Lightly oil or wet your hands to prevent the falafel mixture from sticking to them. Roll into 4-5 balls per portion and gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy and cooked through, turning when they start to colour. Remove from the pan on completion and set aside to drain on some paper towel.
BLISSFUL FALAFEL BOWL
Make a bed of spiced bulgur wheat. Cover with the caramelised carrot wedges and chopped piquanté peppers. Pop the crispy falafel on top, drizzle over the avo hummus, and dollop with the minty yoghurt. Garnish with the toasted, slivered almonds and the remaining chopped mint. Enjoy!

Carrots - 240g
Cabernet Sauvignon Vinegar - 40ml
Slivered Almonds - 30g
Onion - 1
Bulgur Wheat - 150ml
NOMU Cajun Rub - 20ml
Outcast Crazy Falafel Mix - 110g
Plain Yoghurt - 100ml
Fresh Mint - 8g
Avocado Hummus - 100ml
Piquanté Peppers - 40g

Download the Recipe

Serves 3

CARAMELISED CARROTS
Preheat the oven to 200°C. Place the carrot wedges on a roasting tray. Coat in oil, the cab sauv vinegar, 5ml of a sweetener of choice, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
TOASTED ALMONDS
Place the slivered almonds in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
CAJUN-SPICED BULGUR
Boil a full kettle. Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft and translucent, shifting occasionally. Remove from the pan on completion and place in a shallow bowl. Add the bulgur wheat to the bowl with the Cajun Rub to taste. Submerge in 300ml of boiling water, add a drizzle of oil, and gently stir. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork and season to taste. Replace the plate and set aside to keep warm until serving.
FALAFEL & DRESSINGS
Place the falafel mix in a shallow bowl with a pinch of salt and 200ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. In a bowl, combine the yoghurt with three-quarters of the chopped mint and season to taste. Place the avo hummus in a separate bowl. Loosen with water in 5ml increments until drizzling consistency and season to taste. Set both dressings aside for serving.
FRY THE FALAFEL
Lightly oil or wet your hands to prevent the falafel mixture from sticking to them. Roll into 4-5 balls per portion and gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy and cooked through, turning when they start to colour. Remove from the pan on completion and set aside to drain on some paper towel.
BLISSFUL FALAFEL BOWL
Make a bed of spiced bulgur wheat. Cover with the caramelised carrot wedges and chopped piquanté peppers. Pop the crispy falafel on top, drizzle over the avo hummus, and dollop with the minty yoghurt. Garnish with the toasted, slivered almonds and the remaining chopped mint. Enjoy!

Carrots - 240g
Cabernet Sauvignon Vinegar - 40ml
Slivered Almonds - 30g
Onion - 1
Bulgur Wheat - 150ml
NOMU Cajun Rub - 20ml
Outcast Crazy Falafel Mix - 110g
Plain Yoghurt - 100ml
Fresh Mint - 8g
Avocado Hummus - 100ml
Piquanté Peppers - 40g

Download the Recipe

Serves 4

CARAMELISED CARROTS
Preheat the oven to 200°C. Place the carrot wedges on a roasting tray. Coat in oil, the cab sauv vinegar, 10ml of a sweetener of choice, and seasoning. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
TOASTED ALMONDS
Place the slivered almonds in a large, nonstick pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
CAJUN-SPICED BULGUR
Boil a full kettle. Return the pan to a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft and translucent, shifting occasionally. Remove from the pan on completion and place in a large, shallow bowl. Add the bulgur wheat to the bowl with the Cajun Rub to taste. Submerge in 600ml of boiling water, add a drizzle of oil, and gently stir. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork and season to taste. Replace the plate and set aside to keep warm until serving.
FALAFEL & DRESSINGS
Place the falafel mix in a shallow bowl with a pinch of salt and 400ml of boiling water. Mix well to combine, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes. In a bowl, combine the yoghurt with three-quarters of the chopped mint and season to taste. Place the avo hummus in a separate bowl. Loosen with water in 5ml increments until drizzling consistency and season to taste. Set both dressings aside for serving.
FRY THE FALAFEL
Lightly oil or wet your hands to prevent the falafel mixture from sticking to them. Roll into 4-5 balls per portion and gently flatten each ball to form mini patties. Return the pan to a medium heat with enough oil to cover the base. When hot, fry the patties for 3-4 minutes per side until crispy and cooked through, turning when they start to colour. Remove from the pan on completion and set aside to drain on some paper towel. You may need to do this step in batches.
BLISSFUL FALAFEL BOWL
Make a bed of spiced bulgur wheat. Cover with the caramelised carrot wedges and chopped piquanté peppers. Pop the crispy falafel on top, drizzle over the avo hummus, and dollop with the minty yoghurt. Garnish with the toasted, slivered almonds and the remaining chopped mint. Enjoy!