eCook Meal
Taphuis Falafel & Roast Carrot Hummus
with coconut yoghurt tzatziki, hazelnuts & charred baby marrow
A glorious twist on a classic Mediterranean dish: a hummus of chickpeas, roast carrot, and sesame seeds is utter perfection when topped with crispy, orange-infused falafel, tzatziki swirled with mint, and strips of chargrilled baby marrow.
Serving guide
Choose your portion size.
ROAST & PICKLE
Preheat the oven to 200°C. Peel ½ of the trimmed Carrot into ribbons and set aside in a bowl. Cut the rest into wedges and spread out on a roasting tray. Coat in oil, the juice of 1 orange wedge, and seasoning. Roast in the hot oven for 20-25 minutes. Add the juice of 1 lemon wedge and 10ml of olive oil to the bowl of carrot ribbons. Season, toss to combine, and set aside.
DO YOUR PREP
Boil the kettle. Place the falafel mix in a bowl with some Orange zest and seasoning to taste. Add in 100ml of boiling water and 1 tbsp of yoghurt. Mix to combine but not for longer than 30-60 seconds. Cover with a plate and set aside for at least 10 minutes. Grate the Cucumber and squeeze out the excess water. Mix with the remaining yoghurt and ¾ of the chopped mint. Season and set aside.
NUTS & BABY MARROW
Place a nonstick pan over a medium heat. Toast the Hazelnuts for 4-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool. Lightly coat the baby marrow strips in oil and seasoning. Return the pan to a high heat. When hot, fry the strips for 3-5 minutes per side until charred and cooked through. Transfer to a bowl, cover to keep warm, and set aside for serving.
YOU’RE HALFWAY!
When the Carrot is at the halfway mark, give it a shift and sprinkle over the cumin seeds. Return to the oven for the remaining time until cooked through. Roll the falafel mixture into 4-5 balls and flatten to form mini patties. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the falafel for 3-4 minutes per side until cooked through and crispy. Remove from the pan and set aside to drain on paper towel.
FRAGRANT Carrot HUMMUS
When the Carrot is ready, place in a blender with the drained Chickpeas, the sesame seeds, and the juice of 1 lemon wedge (or to taste). Pour in 80ml of water and 10ml of olive oil, and blend until smooth. If too thick or chunky, loosen by blending with more water or olive oil in small increments.
TIME TO NOM!
Spread the Carrot hummus across a plate. Top with the baby marrow, pickled carrot, and crispy falafel. Dollop over some minty coconut tzatziki and finish with the chopped Hazelnuts and remaining mint. Garnish with the remaining orange wedge. Dig in!
ROAST & PICKLE
Preheat the oven to 200°C. Peel ½ of the trimmed Carrot into ribbons and set aside in a bowl. Cut the rest into wedges and spread out on a roasting tray. Coat in oil, the juice of 2 orange wedges, and seasoning. Roast in the hot oven for 25-30 minutes. Add the juice of 2 lemon wedges and 20ml of olive oil to the bowl of carrot ribbons. Season, toss to combine, and set aside.
DO YOUR PREP
Boil the kettle. Place the falafel mix in a bowl with some Orange zest and seasoning to taste. Add in 200ml of boiling water and 2 tbsp of yoghurt. Mix to combine, but not for longer than 30-60 seconds. Cover with a plate and set aside for at least 10 minutes. Grate the Cucumber and squeeze out the excess water. Mix with the remaining yoghurt and ¾ of the chopped mint. Season and set aside.
NUTS & BABY MARROW
Place a nonstick pan over a medium heat. Toast the Hazelnuts for 4-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool. Lightly coat the baby marrow strips in oil and seasoning. Return the pan to a high heat. When hot, fry the strips for 3-5 minutes per side until charred and cooked through. Transfer to a bowl, cover to keep warm, and set aside for serving.
YOU’RE HALFWAY!
When the Carrot is at the halfway mark, give it a shift and sprinkle over the cumin seeds. Return to the oven for the remaining time until cooked through. Roll the falafel mixture into 4-5 balls per portion and flatten to form mini patties. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the falafel for 3-4 minutes per side until cooked through and crispy. Remove from the pan and set aside to drain on paper towel.
FRAGRANT Carrot HUMMUS
When the Carrot is ready, place in a blender with the drained Chickpeas, the sesame seeds, and the juice of 2 lemon wedges (or to taste). Pour in 160ml of water and 20ml of olive oil, and blend until smooth. If too thick or chunky, loosen by blending with more water or olive oil in small increments.
TIME TO NOM!
Spread the Carrot hummus across some plates. Top with the baby marrow, pickled carrot, and crispy falafel. Dollop over some minty coconut tzatziki and finish with the chopped Hazelnuts and remaining mint. Garnish with the remaining orange wedges. Dig in!
ROAST & PICKLE
Preheat the oven to 200°C. Peel ½ of the trimmed Carrot into ribbons and set aside in a bowl. Cut the rest into wedges and spread out on a roasting tray. Coat in oil, the juice of 2 orange wedges, and seasoning. Roast in the hot oven for 25-30 minutes. Add the juice of 2 lemon wedges and 20ml of olive oil to the bowl of carrot ribbons. Season, toss to combine, and set aside.
DO YOUR PREP
Boil the kettle. Place the falafel mix in a bowl with some Orange zest and seasoning to taste. Add in 200ml of boiling water and 2 tbsp of yoghurt. Mix to combine, but not for longer than 30-60 seconds. Cover with a plate and set aside for at least 10 minutes. Grate the Cucumber and squeeze out the excess water. Mix with the remaining yoghurt and ¾ of the chopped mint. Season and set aside.
NUTS & BABY MARROW
Place a nonstick pan over a medium heat. Toast the Hazelnuts for 4-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool. Lightly coat the baby marrow strips in oil and seasoning. Return the pan to a high heat. When hot, fry the strips for 3-5 minutes per side until charred and cooked through. Transfer to a bowl, cover to keep warm, and set aside for serving.
YOU’RE HALFWAY!
When the Carrot is at the halfway mark, give it a shift and sprinkle over the cumin seeds. Return to the oven for the remaining time until cooked through. Roll the falafel mixture into 4-5 balls per portion and flatten to form mini patties. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the falafel for 3-4 minutes per side until cooked through and crispy. Remove from the pan and set aside to drain on paper towel.
FRAGRANT Carrot HUMMUS
When the Carrot is ready, place in a blender with the drained Chickpeas, the sesame seeds, and the juice of 2 lemon wedges (or to taste). Pour in 160ml of water and 20ml of olive oil, and blend until smooth. If too thick or chunky, loosen by blending with more water or olive oil in small increments.
TIME TO NOM!
Spread the Carrot hummus across some plates. Top with the baby marrow, pickled carrot, and crispy falafel. Dollop over some minty coconut tzatziki and finish with the chopped Hazelnuts and remaining mint. Garnish with the remaining orange wedges. Dig in!
ROAST & PICKLE
Preheat the oven to 200°C. Peel ½ of the trimmed Carrot into ribbons and set aside in a bowl. Cut the rest into wedges and spread out on a roasting tray. Coat in oil, the juice of 4 orange wedges, and seasoning. Roast in the hot oven for 30-35 minutes. Add the juice of 4 lemon wedges and 40ml of olive oil to the bowl of carrot ribbons. Season, toss to combine, and set aside.
FALAFEL PREP
Boil the kettle. Place the falafel mix in a bowl with some Orange zest and seasoning to taste. Add in 400ml of boiling water and 4 tbsp of yoghurt. Mix to combine, but not for longer than 30-60 seconds. Cover with a plate and set aside for at least 10 minutes.
NUTS & BABY MARROW
Place a large, nonstick pan over a medium heat. Toast the Hazelnuts for 4-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool. Lightly coat the baby marrow strips in oil and seasoning. Return the pan to a high heat. When hot, fry the strips for 3-5 minutes per side until charred and cooked through. Transfer to a bowl, cover to keep warm, and set aside for serving.
YOU’RE HALFWAY!
When the Carrot is at the halfway mark, give it a shift and sprinkle over the cumin seeds. Return to the oven for the remaining time until cooked through. Grate the Cucumber and squeeze out the excess water. Mix with the remaining yoghurt and ¾ of the chopped mint. Season and set aside. Grease a baking tray. Roll the falafel mixture into 4-5 balls per portion and flatten to form mini patties. Place on the tray and brush with oil. Bake in the oven for 8-10 minutes until crispy, flipping at the halfway mark.
FRAGRANT Carrot HUMMUS
When the Carrot is ready, place in a blender with the drained Chickpeas, the sesame seeds, and the juice of 4 lemon wedges (or to taste). Pour in 240ml of water and 40ml of olive oil, and blend until smooth. If too thick or chunky, loosen by blending with more water or olive oil in small increments.
TIME TO NOM!
Spread the Carrot hummus across some plates. Top with the baby marrow, pickled carrot, and crispy falafel. Dollop over some minty coconut tzatziki and finish with the chopped Hazelnuts and remaining mint. Garnish with the remaining orange wedges. Dig in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R528.03
for 4 servings · R132.01 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Hazelnuts needs 60 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 3.3× packsR266.63
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Oranges needs 2Pick & Mix Orange Melon 250 g R34.99 · whole pack (size can't be divided)R34.99
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Cumin Seed needs 1Cumin Seeds 40 g R40.99 · whole pack (size can't be divided)R40.99
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Coconut Yoghurt needs 250 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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White Sesame Seeds needs 40 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
Not in the Woolies basket — source these elsewhere:
- Outcast Beetroot Falafel Mix
Shopping
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Frequently Asked Questions
What is the preparation time for Taphuis Falafel & Roast Carrot Hummus?
The preparation time for Taphuis Falafel & Roast Carrot Hummus with coconut yoghurt tzatziki, hazelnuts & charred baby marrow is between 40 and 60 minutes.
What is the total time required to make Taphuis Falafel & Roast Carrot Hummus with coconut yoghurt tzatziki, hazelnuts & charred baby marrow?
The total time required to make Taphuis Falafel & Roast Carrot Hummus with coconut yoghurt tzatziki, hazelnuts & charred baby marrow is between 45 and 65 minutes.
How many servings does Taphuis Falafel & Roast Carrot Hummus provide?
4 servings
What are the main ingredients in Taphuis Falafel & Roast Carrot Hummus?
Baby Marrow, Carrot, Chickpeas, Coconut Yoghurt, Cucumber, Cumin Seed, Fresh Mint, Hazelnuts, Lemon, Orange, Outcast Beetroot Falafel Mix, White Sesame Seeds
What is the nutritional information of Taphuis Falafel & Roast Carrot Hummus?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Taphuis Falafel & Roast Carrot Hummus?
NUTS & BABY MARROW: Place a nonstick pan over a medium heat. Toast the hazelnuts for 4-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool. Lightly coat the baby marrow strips in oil and seasoning. Return the pan to a high heat. When hot, fry the strips for 3-5 minutes per side until charred and cooked through. Transfer to a bowl, cover to keep warm, and set aside for serving. FRAGRANT CARROT HUMMUS: When the carrot is ready, place in a blender with the drained chickpeas, the sesame seeds, and the juice of 2 lemon wedges (or to taste). Pour in 160ml of water and 20ml of olive oil, and blend until smooth. If too thick or chunky, loosen by blending with more water or olive oil in small increments. ROAST & PICKLE: Preheat the oven to 200°C. Peel ½ of the trimmed carrot into ribbons and set aside in a bowl. Cut the rest into wedges and spread out on a roasting tray. Coat in oil, the juice of 2 orange wedges, and seasoning. Roast in the hot oven for 25-30 minutes. Add the juice of 2 lemon wedges and 20ml of olive oil to the bowl of carrot ribbons. Season, toss to combine, and set aside. TIME TO NOM!: Spread the carrot hummus across some plates. Top with the baby marrow, pickled carrot, and crispy falafel. Dollop over some minty coconut tzatziki and finish with the chopped hazelnuts and remaining mint. Garnish with the remaining orange wedges. Dig in! YOU’RE HALFWAY!: When the carrot is at the halfway mark, give it a shift and sprinkle over the cumin seeds. Return to the oven for the remaining time until cooked through. Roll the falafel mixture into 4-5 balls per portion and flatten to form mini patties. Return the pan to a medium-high heat with enough oil to cover the base. When hot, fry the falafel for 3-4 minutes per side until cooked through and crispy. Remove from the pan and set aside to drain on paper towel. DO YOUR PREP: Boil the kettle. Place the falafel mix in a bowl with some orange zest and seasoning to taste. Add in 200ml of boiling water and 2 tbsp of yoghurt. Mix to combine, but not for longer than 30-60 seconds. Cover with a plate and set aside for at least 10 minutes. Grate the cucumber and squeeze out the excess water. Mix with the remaining yoghurt and ¾ of the chopped mint. Season and set aside.
What should be prepared from my kitchen to make Taphuis Falafel & Roast Carrot Hummus?
Baby Marrow, Carrot, Chickpeas, Coconut Yoghurt, Cucumber, Cumin Seed, Fresh Mint, Hazelnuts, Lemon, Orange, Outcast Beetroot Falafel Mix, White Sesame Seeds
How many calories does Taphuis Falafel & Roast Carrot Hummus have?
calories
How much fat content does Taphuis Falafel & Roast Carrot Hummus have?
grams