Tzatziki adds the delectable creaminess to a fresh grape, juicy tomato, peppery basil, & crunchy greens salad. This perfectly complements the golden-brown falafels, pan-fried until crispy, and the oven-roasted pumpkin dotted with nutty almonds.
Vegetarian Falafel & Grape Salad
Vegetarian Falafel & Grape Salad
with roasted pumpkin & tzatziki
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Fresh Basil
- Grapes
- Outcast Classic Falafel Mix
- Pumpkin Chunks
- Salad Leaves
- Tomato/es
- Tomatoes
- Tzatziki
From your kitchen:
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Cooking Spray
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray and coat with cooking spray. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CRISPY FALAFELS
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 100ml [200ml]|#7DA0D7 boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. Lightly grease a baking tray with cooking spray. Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Bake in the hot oven until crispy, 10-12 minutes (flipping halfway).
ALL THE Almonds
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.
CREAMY SALAD
Loosen the Tzatziki with a splash of water and season. In a bowl, combine the salad leaves, tomato, grapes, basil, the tzatziki and seasoning.
SET THE TABLE
Dish up the creamy salad, top with the falafels, scatter over the roasted pumpkin, and the toasted Almonds.
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray and coat with cooking spray. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CRISPY FALAFELS
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 100ml [200ml]|#7DA0D7 boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. Lightly grease a baking tray with cooking spray. Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Bake in the hot oven until crispy, 10-12 minutes (flipping halfway).
ALL THE Almonds
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.
CREAMY SALAD
Loosen the Tzatziki with a splash of water and season. In a bowl, combine the salad leaves, tomato, grapes, basil, the tzatziki and seasoning.
SET THE TABLE
Dish up the creamy salad, top with the falafels, scatter over the roasted pumpkin, and the toasted Almonds.
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray and coat with cooking spray. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
CRISPY FALAFELS
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 300ml [400ml]|#7DA0D7 boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. Lightly grease a baking tray with cooking spray. Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Bake in the hot oven until crispy, 10-12 minutes (flipping halfway).
ALL THE Almonds
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.
CREAMY SALAD
Loosen the Tzatziki with a splash of water and season. In a bowl, combine the salad leaves, tomato, grapes, basil, the tzatziki and seasoning.
SET THE TABLE
Dish up the creamy salad, top with the falafels, scatter over the roasted pumpkin, and the toasted Almonds.
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray and coat with cooking spray. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
CRISPY FALAFELS
Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 300ml [400ml]|#7DA0D7 boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. Lightly grease a baking tray with cooking spray. Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Bake in the hot oven until crispy, 10-12 minutes (flipping halfway).
ALL THE Almonds
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.
CREAMY SALAD
Loosen the Tzatziki with a splash of water and season. In a bowl, combine the salad leaves, tomato, grapes, basil, the tzatziki and seasoning.
SET THE TABLE
Dish up the creamy salad, top with the falafels, scatter over the roasted pumpkin, and the toasted Almonds.
Frequently Asked Questions
What is the preparation time for Vegetarian Falafel & Grape Salad?
The preparation time for Vegetarian Falafel & Grape Salad with roasted pumpkin & tzatziki is between 20 and 40 minutes.
What is the total time required to make Vegetarian Falafel & Grape Salad with roasted pumpkin & tzatziki?
The total time required to make Vegetarian Falafel & Grape Salad with roasted pumpkin & tzatziki is between 40 and 55 minutes.
How many servings does Vegetarian Falafel & Grape Salad provide?
4 servings
What are the main ingredients in Vegetarian Falafel & Grape Salad?
Almonds, Fresh Basil, Grapes, Outcast Classic Falafel Mix, Pumpkin Chunks, Salad Leaves, Tomato/es, Tomatoes, Tzatziki
What is the nutritional information of Vegetarian Falafel & Grape Salad?
Calories: 414, Carbs: 59 grams, Fat: grams, Protein: 19 grams, Sugar: 14.8 grams, Salt: 663 grams
How do I prepare Vegetarian Falafel & Grape Salad?
SET THE TABLE: Dish up the creamy salad, top with the falafels, scatter over the roasted pumpkin, and the toasted almonds. CREAMY SALAD: Loosen the tzatziki with a splash of water and season. In a bowl, combine the salad leaves, tomato, grapes, basil, the tzatziki and seasoning. GOLDEN PUMPKIN: Preheat the oven to 200°C. Spread the pumpkin on a roasting tray and coat with cooking spray. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). CRISPY FALAFELS: Boil the kettle. In a bowl, combine the falafel mix, a pinch of salt, and 100ml [200ml]|#7DA0D7 boiling water. Mix, but not for longer than 30 seconds. Cover and set aside for at least 10 minutes. Lightly grease a baking tray with cooking spray. Roll the falafel mixture into 4-5 balls per portion and gently flatten to form mini patties. Bake in the hot oven until crispy, 10-12 minutes (flipping halfway). ALL THE ALMONDS: 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.
What should be prepared from my kitchen to make Vegetarian Falafel & Grape Salad?
Almonds, Fresh Basil, Grapes, Outcast Classic Falafel Mix, Pumpkin Chunks, Salad Leaves, Tomato/es, Tomatoes, Tzatziki
How many calories does Vegetarian Falafel & Grape Salad have?
414 calories
How much fat content does Vegetarian Falafel & Grape Salad have?
grams
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