What are the main ingredients in Fabulous Falafel Feast?

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

What is the nutritional information of Fabulous Falafel Feast?

Calories: 678, Carbs: 108 grams, Fat: grams, Protein: 25.6 grams, Sugar: 23.5 grams, Salt: 1428 grams

How do I prepare Fabulous Falafel Feast?

TOASTED ALMONDS: Place the slivered almonds in a 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 and some 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. FALAFEL & DRESSINGS: Place the falafel mix in a shallow bowl with some seasoning to taste 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, the cab sauv vinegar, ¾ of the chopped mint, seasoning and a sweetener of choice 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 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 Fabulous Falafel Feast?

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

Fabulous Falafel Feast

Name: Fabulous Falafel Feast
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey

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.

Fabulous Falafel Feast

with caramelised carrots, avo hummus & flaked almonds

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Avocado Hummus
Bulgur Wheat
Carrot
Flaked Almonds
Fresh Mint
NOMU Cajun Rub
Onion
Onions
Outcast Crazy Falafel Mix
Piquanté Peppers
Plain Yoghurt
Willow Creek Cabernet Sauvignon Vinegar

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 and some 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 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 some seasoning to taste 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, the cab sauv vinegar, ¾ of the chopped mint, seasoning and a sweetener of choice 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 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!

Carrot - 120g
Flaked Almonds - 15g
Onion - 1
Bulgur Wheat - 75ml
NOMU Cajun Rub - 10ml
Outcast Crazy Falafel Mix - 55g
Plain Yoghurt - 50ml
Willow Creek Cabernet Sauvignon Vinegar - 10ml
Fresh Mint - 8g
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 and some 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 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 some seasoning to taste 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, the cab sauv vinegar, ¾ of the chopped mint, seasoning and a sweetener of choice 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 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!

Carrot - 240g
Flaked Almonds - 30g
Onion - 1
Bulgur Wheat - 150ml
NOMU Cajun Rub - 20ml
Outcast Crazy Falafel Mix - 110g
Plain Yoghurt - 100ml
Willow Creek Cabernet Sauvignon Vinegar - 20ml
Fresh Mint - 15g
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 and some 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 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 450ml 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 some seasoning to taste and 300ml 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, the cab sauv vinegar, ¾ of the chopped mint, seasoning and a sweetener of choice 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 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!

Carrot - 360g
Flaked Almonds - 45g
Onions - 2
Bulgur Wheat - 225ml
NOMU Cajun Rub - 30ml
Outcast Crazy Falafel Mix - 165g
Plain Yoghurt - 150ml
Willow Creek Cabernet Sauvignon Vinegar - 30ml
Fresh Mint - 20g
Avocado Hummus - 150ml
Piquanté Peppers - 60g

Download the Recipe

Serves 4

CARAMELISED CARROTS
Preheat the oven to 200°C. Place the carrot wedges on a roasting tray. Coat in oil and some 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 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 some seasoning to taste 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, the cab sauv vinegar, ¾ of the chopped mint, seasoning and a sweetener of choice 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 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!