Recipes
Make our rainbow falafel mezze
2min read
Our new July dish launch is sunshine in a bowl. This summer staple is full of crispy falafel, beet hummus, juicy roasted veg and a fluffy bulgur wheat puy lentil salad. Here's how we make it.
Prep Time
20mins
Cook Time
20mins
Makes
4 servings
Ingredients
Beetroot Hummus:
1 tin cooked chickpeas
2 cooked beets
⅓ cup water
1 lemon juice, juiced
2 tbsp tahini
1 tsp garlic puree
¼ tsp sea salt
¼ tsp cumin
Grain Mix:
1 cup cooked bulgur wheat
6 dried apricots, diced
½ tbsp olive oil
½ lemon, juiced
1 tsp garlic puree
2 tbsp chopped parsley
½ red onion, sliced and roasted
1 cup cooked puy lentils
Veg:
1 large sweet potato, diced
2 red peppers, diced
2 courgettes, diced
1 tbsp olive oil
12 cherry tomatoes, halved
1 tsp zaatar
1 sumac
1 tsp dried italian herbs
½ tbsp olive oil
½ tsp garlic puree
¼ tsp sea salt
To serve:
3 tbsp pistachios, nibbed
3 tbsp hazelnuts, blanched
12 baked falafels
Method
STEP 1
To make the hummus, add cooked chickpeas, cooked beetroot, lemon juice, tahini, garlic puree, sea salt and cumin to a blender. Blend on high until smooth. Add 2-3 tbsp water to loosen up if necessary.
STEP 2
To make the grain, toss cooked bulgur wheat with apricots, olive oil, lemon juice, garlic puree, parsley, cooked red onion and cooked puy lentils.
STEP 3
To prepare the veg, pre-heat oven to 180˚C. Toss chopped sweet potato with olive oil, zaatar and salt and spread on a baking dish. Roast for 10 minutes. Add chopped red pepper, courgette and tomatoes (to same baking dish) and roast for another 20 minutes.
STEP 4
To serve, add your grain topped with hummus, veg & falafel. Garnish with nibbed pistachios and blanched hazelnuts.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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