Falafel Bowl with Mango Hummus
with sumac salad & fried potatoes- Zwaveldioxide en sulfiet
- Sesamzaad
- Mosterd
- Tarwe
Sumac is a spice made from the dried red berries of the sumac plant. The flavour is fresh and sour like citrus, but a bit more herbal. Ideal for this dish!
Ingredients
40 g
Hummus
(Contains: Zwaveldioxide en sulfiet, Sesamzaad, Mosterd)
80 g
Falafel
(Contains: Tarwe)
200 g
Potato rounds
Ā½ piece
Red onion
1 piece
Tomato
Ā½ piece
Persian cucumber
30 g
Lamb's lettuce
1 teaspoon
Sumac
Ā½ sachet(s)
Middle Eastern spice mix
20 g
Mango chutney
(Contains: Mosterd)
Not included in your delivery
1 tablespoon
Sunflower oil
Ā½ tablespoon
Extra virgin olive oil
1 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the potato rounds for 10 - 11 minutes.
- Add the Middle Eastern spices and fry for 3 more minutes until golden-brown.
- Season to taste with salt and pepper.
- Meanwhile, dice the tomato and cucumber.
- Slice the onion into half rings (see Tip).
- In a bowl, combine the tomato with the cucumber, onion, lettuce, sumac, extra virgin olive oil and white wine vinegar. Season generously with salt and pepper.
Tip: the onion will be served raw, but if preferred you can fry it with the falafel instead.
- Heat a drizzle of sunflower oil in another frying pan over high heat and fry the falafel for 3 - 4 minutes.
- In a small bowl, combine the hummus with half of the mango chutney.
- Serve the potatoes, falafel and sumac salad in bowls or on deep plates.
- Serve the hummus alongside.
- Drizzle the rest of the mango chutney over the falafel.
Did you know...potatoes are very healthy; besides being a good source of fibre and complex carbohydrates, they're also rich in potassium and high in vitamins C, B6 and B11.
