Falafel Mezze Board
- Cereals containing gluten
- Milk
- Wheat
Ingredients
1 unit(s)
Bell Pepper
1 pot(s)
Baharat Spice Mix
100 grams
Feta Cheese
125 grams
Baby Plum Tomatoes
1 carton(s)
Chickpeas
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Milk, Wheat)
1 unit(s)
Lemon
22 grams
Tahini
1 bunch(es)
Coriander
150 grams
Falafel Mix
pot(s)
Baharat
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
150 milliliter(s)
Water
Instructions
Preheat your oven to 200°C. Halve the lemon. Pop the falafel mixture into a medium mixing bowl along with the baharat and a squeeze of lemon juice. Season with salt and pepper and add the water (see ingredients for amount.) Mix together until well combined then set aside for 3-4 mins (the mixture will thicken in this time).
Meanwhile, Halve the red pepper and discard the core and seeds. Slice into thin strips.
Once the mixture has thickened, shape into balls (4 per person). Heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the falafels and cook, turning frequently, until browned all over, 3-4mins. Cook in batches if necessary.
Pop the peppers onto a baking tray and drizzle over some oil. Once the falafel are golden, pop them onto the same tray as your peppers (or 2 separate trays if necessary) bake both for 10-12 mins until the falafel are crisp and the peppers are soft and slightly charred.
Whilst the falafel and peppers bake, halve the baby plum tomatoes. Roughly chop the coriander (stalks and all). In a small bowl squeeze half the lemon, add the oil (see ingredients for amount), season with a pinch of salt and pepper and a pinch of sugar (if you have some). Mix well and stir through the tomatoes and the coriander. Taste and season with more salt or pepper if needed
Pop the chickpeas in a small saucepan along with the tahini, as squeeze of lemon juice and water (see ingredients for amount). Using a potato masher. Mash until you have a rough hummus, feel free to keep mashing if you want it smoother. Taste and season with salt and a bit more lemon juice if needed.
FCC Can you try using a bowl instead of sauce pan and let me know how it goes.
When the falafel and peppers have 3 minutes left, pop your naan bread on the middle shelf of your oven to warm through.
Chop your naans into 5 pieces per person. Dollop the Hummus on the side of the plate, Arrange the falafels next to them. Serve the tomato salad along side and sprinkle over the feta and roasted pepper. Enjoy!
