Falafel, Houmous and Paprika Butter

Name: Falafel, Houmous and Paprika Butter with Chips and Cucumber Tomato Salad
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 450 grams Potatoes; 1 unit(s) Medium Tomato; 1 unit(s) Baby Cucumber; 12 milliliter(s) Red Wine Vinegar; 160 grams Falafel; 15 grams Honey; 25 grams Red Pepper Chilli Jelly; 1 sachet(s) Smoked Paprika; 20 grams Baby Leaf Mix; 100 grams Houmous; ½ tsp Sugar; 1 tbsp Olive Oil for the Dressing; 30 grams Butter

with Chips and Cucumber Tomato Salad

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Inspired by a popular Turkish dish, this Falafel, Houmous and Paprika Butter is sure to be a new veggie favourite. Paprika butter pairs with creamy houmous for a deliciously easy way to elevate your dinner and try something new.

Tags:

Veggie

Allergens:

Sulphites

•Sesame

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Medium Tomato

1 unit(s)

Baby Cucumber

12 milliliter(s)

Red Wine Vinegar

160 grams

Falafel

15 grams

Honey

25 grams

Red Pepper Chilli Jelly

1 sachet(s)

Smoked Paprika

20 grams

Baby Leaf Mix

100 grams

Houmous

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

30 grams

Butter

Nutritional information

Energy (kJ)2866 kJ

Energy (kcal)685 kcal

Fat30 g

of which saturates10 g

Carbohydrate83.8 g

of which sugars21.7 g

Dietary Fibre13.7 g

Protein14.8 g

Salt1.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Large Bowl

•Plate

•Small sauce pan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, cut the tomato into 1cm chunks.

Trim the cucumber and slice into 1cm thick rounds.

In a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomato chunks and cucumber rounds. Toss to coat in the dressing, then set aside.

Place the falafels on a plate and microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs.

If you don't have a microwave, place the falafels onto a baking tray and bake on the middle shelf until golden brown, 5-8 mins.

When ready, drizzle the honey over the falafels and turn to glaze. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

When everything's nearly ready, add the butter (see pantry for amount), red pepper chilli jelly and smoked paprika to a small saucepan on medium heat.

Warm to melt the butter, 1 min. Stir the sauce well to combine.

Just before serving, add the baby leaves to the cucumber and tomato bowl. Toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.