A cheffy smear of hummus. A triumph of hand-rolled and fried until golden falafel patties. A pickled cucumber & onion salad. A drizzle of coconut yoghurt. A sprinkle of pan-toasted almonds. A very accomplished Chef and an A+ dinner!
Falafel & Hummus Bowl
Falafel & Hummus Bowl
with a pickled red onion & cucumber salad
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Almonds
- Bell Pepper
- Bell Peppers
- Coconut Yoghurt
- Cucumber
- Hummus
- Onion
- Outcast Falafel Classic Mix
- Red Wine Vinegar
- Salad Leaves
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
ALL SET? GO Almonds!
Boil the kettle. 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.
FOR THE FALAFEL
In a bowl, combine the falafel mix, a pinch of salt, and 100ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes.
PICKLED VEG
In a bowl, combine the sliced Onion, the Cucumber rounds, the Red Wine Vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning.
CHARRED PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan.
PERFECT VEG PATTIES
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel.
COCO-YOGHURT DRIZZLE
Add the rinsed leaves, the Tomato wedges, and the charred peppers to the pickled Onion & Cucumber. In a separate bowl, loosen the Coconut Yoghurt with water in 5ml increments until drizzle consistency. Season.
LOOK AT THAT PLATE!
Smear half of the plate with the Hummus and top with the crispy falafel patties. Side with the pickled Onion & Cucumber salad. Drizzle over the Coconut Yoghurt and sprinkle over the toasted nuts. Enjoy!
Almonds - 10g
Outcast Falafel Classic Mix - 55g
Onion - 1
Cucumber - 50g
Red Wine Vinegar - 15ml
Bell Pepper - 1
Salad Leaves - 20g
Tomato - 1
Coconut Yoghurt - 25ml
Hummus - 50ml
ALL SET? GO Almonds!
Boil the kettle. 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.
FOR THE FALAFEL
In a bowl, combine the falafel mix, a pinch of salt, and 200ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes.
PICKLED VEG
In a bowl, combine the sliced Onion, the Cucumber rounds, the Red Wine Vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning.
CHARRED PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan.
PERFECT VEG PATTIES
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel.
COCO-YOGHURT DRIZZLE
Add the rinsed leaves, the Tomato wedges, and the charred peppers to the pickled Onion & Cucumber. In a separate bowl, loosen the Coconut Yoghurt with water in 5ml increments until drizzle consistency. Season.
LOOK AT THAT PLATE!
Smear half of the plate with the Hummus and top with the crispy falafel patties. Side with the pickled Onion & Cucumber salad. Drizzle over the Coconut Yoghurt and sprinkle over the toasted nuts. Enjoy!
Almonds - 20g
Outcast Falafel Classic Mix - 110g
Onion - 1
Cucumber - 100g
Red Wine Vinegar - 30ml
Bell Pepper - 1
Salad Leaves - 40g
Tomato - 1
Coconut Yoghurt - 50ml
Hummus - 100ml
ALL SET? GO Almonds!
Boil the kettle. 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.
FOR THE FALAFEL
In a bowl, combine the falafel mix, a pinch of salt, and 300ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes.
PICKLED VEG
In a bowl, combine the sliced Onion, the Cucumber rounds, the Red Wine Vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning.
CHARRED PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan.
PERFECT VEG PATTIES
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel.
COCO-YOGHURT DRIZZLE
Add the rinsed leaves, the Tomato wedges, and the charred peppers to the pickled Onion & Cucumber. In a separate bowl, loosen the Coconut Yoghurt with water in 5ml increments until drizzle consistency. Season.
LOOK AT THAT PLATE!
Smear half of the plate with the Hummus and top with the crispy falafel patties. Side with the pickled Onion & Cucumber salad. Drizzle over the Coconut Yoghurt and sprinkle over the toasted nuts. Enjoy!
Almonds - 30g
Outcast Falafel Classic Mix - 165g
Onion - 1
Cucumber - 150g
Red Wine Vinegar - 45ml
Bell Peppers - 2
Salad Leaves - 60g
Tomatoes - 2
Coconut Yoghurt - 75ml
Hummus - 150ml
ALL SET? GO Almonds!
Boil the kettle. 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.
FOR THE FALAFEL
In a bowl, combine the falafel mix, a pinch of salt, and 400ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes.
PICKLED VEG
In a bowl, combine the sliced Onion, the Cucumber rounds, the Red Wine Vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning.
CHARRED PEPPERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan.
PERFECT VEG PATTIES
Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel.
COCO-YOGHURT DRIZZLE
Add the rinsed leaves, the Tomato wedges, and the charred peppers to the pickled Onion & Cucumber. In a separate bowl, loosen the Coconut Yoghurt with water in 5ml increments until drizzle consistency. Season.
LOOK AT THAT PLATE!
Smear half of the plate with the Hummus and top with the crispy falafel patties. Side with the pickled Onion & Cucumber salad. Drizzle over the Coconut Yoghurt and sprinkle over the toasted nuts. Enjoy!
Almonds - 40g
Outcast Falafel Classic Mix - 220g
Onion - 1
Cucumber - 200g
Red Wine Vinegar - 60ml
Bell Peppers - 2
Salad Leaves - 80g
Tomatoes - 2
Coconut Yoghurt - 100ml
Hummus - 200ml
Frequently Asked Questions
What is the preparation time for Falafel & Hummus Bowl?
The preparation time for Falafel & Hummus Bowl with a pickled red onion & cucumber salad is between 15 and 30 minutes.
What is the total time required to make Falafel & Hummus Bowl with a pickled red onion & cucumber salad?
The total time required to make Falafel & Hummus Bowl with a pickled red onion & cucumber salad is between 30 and 45 minutes.
How many servings does Falafel & Hummus Bowl provide?
4 servings
What are the main ingredients in Falafel & Hummus Bowl?
Almonds, Bell Pepper, Bell Peppers, Coconut Yoghurt, Cucumber, Hummus, Onion, Outcast Falafel Classic Mix, Red Wine Vinegar, Salad Leaves, Tomato, Tomatoes
What is the nutritional information of Falafel & Hummus Bowl?
Calories: 483, Carbs: 60 grams, Fat: grams, Protein: 17.9 grams, Sugar: 22.5 grams, Salt: 842 grams
How do I prepare Falafel & Hummus Bowl?
COCO-YOGHURT DRIZZLE: Add the rinsed leaves, the tomato wedges, and the charred peppers to the pickled onion & cucumber. In a separate bowl, loosen the coconut yoghurt with water in 5ml increments until drizzle consistency. Season. ALL SET? GO ALMONDS!: Boil the kettle. 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. FOR THE FALAFEL: In a bowl, combine the falafel mix, a pinch of salt, and 200ml of boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. PICKLED VEG: In a bowl, combine the sliced onion, the cucumber rounds, the red wine vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning. CHARRED PEPPERS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan. PERFECT VEG PATTIES: Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafel patties until golden and crispy, 3-4 minutes per side. Remove from the pan and drain on paper towel. LOOK AT THAT PLATE!: Smear half of the plate with the hummus and top with the crispy falafel patties. Side with the pickled onion & cucumber salad. Drizzle over the coconut yoghurt and sprinkle over the toasted nuts. Enjoy!
What should be prepared from my kitchen to make Falafel & Hummus Bowl?
Almonds, Bell Pepper, Bell Peppers, Coconut Yoghurt, Cucumber, Hummus, Onion, Outcast Falafel Classic Mix, Red Wine Vinegar, Salad Leaves, Tomato, Tomatoes
How many calories does Falafel & Hummus Bowl have?
483 calories
How much fat content does Falafel & Hummus Bowl have?
grams
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