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
- ButtaNutt Coconut Yoghurt
- Cucumber
- Hummus
- Onion
- Outcast Falafels
- Red Wine Vinegar
- Salad Leaves
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Seasoning (salt & pepper)
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.
PICKLED VEG
In a bowl, combine the Onion, the Cucumber, 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 until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan.
PERFECT FALAFEL
Return the pan to medium heat with enough oil to cover the base. Fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
COCO-YOGHURT DRIZZLE
Add the salad leaves, the tomato, and the peppers to the pickled Onion & Cucumber. In a separate bowl, loosen the coconut yoghurt with water in 5ml increments until drizzling consistency. Season.
LOOK AT THAT PLATE!
Smear half of the plate with the Hummus and top with the crispy falafels. Side with the pickled onion and Cucumber salad. Drizzle over the coconut yoghurt and sprinkle over the toasted nuts. Enjoy!
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.
PICKLED VEG
In a bowl, combine the Onion, the Cucumber, 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 until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan.
PERFECT FALAFEL
Return the pan to medium heat with enough oil to cover the base. Fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
COCO-YOGHURT DRIZZLE
Add the salad leaves, the tomato, and the peppers to the pickled Onion & Cucumber. In a separate bowl, loosen the coconut yoghurt with water in 5ml increments until drizzling consistency. Season.
LOOK AT THAT PLATE!
Smear half of the plate with the Hummus and top with the crispy falafels. Side with the pickled onion and Cucumber salad. Drizzle over the coconut yoghurt and sprinkle over the toasted nuts. Enjoy!
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.
PICKLED VEG
In a bowl, combine the Onion, the Cucumber, 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 until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan.
PERFECT FALAFEL
Return the pan to medium heat with enough oil to cover the base. Fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
COCO-YOGHURT DRIZZLE
Add the salad leaves, the tomato, and the peppers to the pickled Onion & Cucumber. In a separate bowl, loosen the coconut yoghurt with water in 5ml increments until drizzling consistency. Season.
LOOK AT THAT PLATE!
Smear half of the plate with the Hummus and top with the crispy falafels. Side with the pickled onion and Cucumber salad. Drizzle over the coconut yoghurt and sprinkle over the toasted nuts. Enjoy!
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.
PICKLED VEG
In a bowl, combine the Onion, the Cucumber, 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 until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan.
PERFECT FALAFEL
Return the pan to medium heat with enough oil to cover the base. Fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
COCO-YOGHURT DRIZZLE
Add the salad leaves, the tomato, and the peppers to the pickled Onion & Cucumber. In a separate bowl, loosen the coconut yoghurt with water in 5ml increments until drizzling consistency. Season.
LOOK AT THAT PLATE!
Smear half of the plate with the Hummus and top with the crispy falafels. Side with the pickled onion and Cucumber salad. Drizzle over the coconut yoghurt and sprinkle over the toasted nuts. Enjoy!
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, ButtaNutt Coconut Yoghurt, Cucumber, Hummus, Onion, Outcast Falafels, Red Wine Vinegar, Salad Leaves, Tomato, Tomatoes
What is the nutritional information of Falafel & Hummus Bowl?
Calories: 478, Carbs: 58 grams, Fat: grams, Protein: 17 grams, Sugar: 22.1 grams, Salt: 940 grams
How do I prepare Falafel & Hummus Bowl?
COCO-YOGHURT DRIZZLE: Add the salad leaves, the tomato, and the peppers to the pickled onion & cucumber. In a separate bowl, loosen the coconut yoghurt with water in 5ml increments until drizzling 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. PICKLED VEG: In a bowl, combine the onion, the cucumber, 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 until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan. PERFECT FALAFEL: Return the pan to medium heat with enough oil to cover the base. Fry the falafels until golden and crispy, 2-3 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 falafels. Side with the pickled onion and 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, ButtaNutt Coconut Yoghurt, Cucumber, Hummus, Onion, Outcast Falafels, Red Wine Vinegar, Salad Leaves, Tomato, Tomatoes
How many calories does Falafel & Hummus Bowl have?
478 calories
How much fat content does Falafel & Hummus Bowl have?
grams
Woolies Products in this dish
