Falafel, Houmous and Paprika Butter
with Chips and Cucumber Tomato Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 unit(s)
Medium Tomato
1 unit(s)
Baby Cucumber
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
160 grams
Falafel
(May contain traces of: Cereals containing gluten, Mustard, Soya, Wheat)
15 grams
Honey
25 grams
Red Pepper Chilli Jelly
1 sachet(s)
Smoked Paprika
20 grams
Baby Leaf Mix
100 grams
Houmous
(Contains: Sesame)
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
30 grams
Butter
Nutritional information
Utensils
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.
Spoon a large dollop of houmous onto each of your serving plates.
Place your falafels on top and drizzle over the paprika butter.
Serve with the chips and salad alongside.
Enjoy!
