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Mezze Plate with Hummus & Falafel
Fill your plates with all your favourite Turkish flavours. Moroccan falafels spiced with red pepper and sweet apricots. Fibre-rich quinoa tabbouleh flecked with fresh herbs. Nutty hummus. Crisp baby gem and tomato salad. A fiery harissa dressing to drizzle all over the top. A Turkish feast in the comfort of your own home.
Prep in 10
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 1 little gem lettuce
- 200g baby tomatoes
- 230g chickpeas (Chickpeas, water, salt)
- 18 Moroccan falafels with sweet dates, lemon & parsley (Chickpeas (39%) (Water, Chickpeas), Cauliflower, Onion, Dates (9%), Rapeseed Oil, Potato Flake, Sweet Potato, Dried Red Pepper (3%), Garlic Puree (Water, Garlic Granules), Coriander, Lemon Juice Concentrate, Salt, Parsley, Raising Agent (Sodium Bicarbonate), Ground Coriander, Ground Paprika, Ground Cumin, Ground Cinnamon, Mint, Ground Black Pepper, Chilli Flake.)
- 160g quinoa (quinoa (100%))
- 4 tsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 2 tsp ground cumin
- 1 cucumber
- 2 tbsp tahini (Sesame)
- 1 unwaxed lemon
- 1 onion
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
Nutritional Information
Calories: 583
Protein: 19g
Carbs: 55g
Fat: 27g
Mezze Plate with Hummus & Falafel
Fill your plates with all your favourite Turkish flavours. Moroccan falafels spiced with red pepper and sweet apricots. Fibre-rich quinoa tabbouleh flecked with fresh herbs. Nutty hummus. Crisp baby gem and tomato salad. A fiery harissa dressing to drizzle all over the top. A Turkish feast in the comfort of your own home.
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Cooking Instructions
- Preheat the oven to 210C / 190C fan / gas mark 7. Bring a medium saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked. Drain and rinse under cold water. Return to the pan and set aside.
- Make the hummus; drain and rinse the chickpeas. Heat a large frying pan with 2 tsp oil on medium-high heat. Add the chickpeas, cumin and garlic paste. Cook for 1 min, then pour in 150ml water. Bring to a boil, then simmer for 5-8 mins, until the chickpeas are soft. Roughly mash into a semi-smooth paste. Stir in the tahini, 1 tbsp olive oil and a splash of water. Season with sea salt. Set aside to cool.
- Place the falafels onto a lined baking tray. Roast for 8-10 mins, until heated through.
- Trim and thinly slice the lettuce. Finely slice the onion. Halve the tomatoes. Quarter the cucumber lengthways and thinly slice. Zest and quarter the lemon. Mix the cucumber, tomatoes and onion together in a small bowl with the juice from 1 lemon wedge. Finely chop the parsley.
- Make the harissa dressing; in a small bowl, mix the harissa, juice from 2 lemon wedges and 1/2 tbsp water. Stir the lemon zest and parsley into the cooked quinoa and season with a pinch of sea salt.
- Serve the hummus in bowls alongside the quinoa tabbouleh, lettuce, cucumber salad and falafels. Drizzle over the harissa dressing and squeeze over the remaining lemon juice (to taste).
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