Falafel Bowl with Lime Hummus
with roasted vegetables, pita & yogurt sauce- Melk (inclusief lactose)
- Ei
- Sesamzaad
- Tarwe
- Gluten
- Selderij
- May contain traces of allergens
Eggplant is low in calories but high in fiber, making it great for digestion. It's also rich in antioxidants, and contains vitamins and minerals such as vitamin C and potassium.
Ingredients
½ pack
Chickpeas
½ piece
Eggplant
20 g
Tahini sauce
(Contains: Melk (inclusief lactose), Ei, Sesamzaad)
4 piece
Falafel
(Contains: Tarwe, Gluten)
1 piece
Garlic
⅓ sachet(s)
Ground cumin
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
½ piece
Bell pepper
½ piece
Red onion
2 piece
Pita bread
(Contains: Tarwe)
5 g
Fresh mint
(Contains: Selderij, May contain traces of allergens)
½ piece
Lime
Not included in your delivery
½ tablespoon
Extra virgin olive oil
1.25 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Dice the eggplant, transfer to a large bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Transfer the eggplant to a parchment-lined baking sheet. Roughly chop the bell pepper and slice the onion into half rings, then transfer to the same bowl. Lightly drizzle with olive oil and season with salt and pepper, then toss well to coat.
Transfer the vegetables to the same baking sheet with the eggplant. Place the unpeeled garlic clove alongside, then roast for 18 - 22 minutes or until done. In the meantime, zest and juice the lime into a small bowl.
Drain the chickpeas and transfer them to a tall container along with the tahini sauce, cumin and extra virgin olive oil, as well as (per person) 2 tbsp water and 0.5 tbsp lime juice. Season to taste with salt and pepper, then use an immersion blender to process into a smooth hummus. Set the hummus aside until serving.
Bake the pita bread for 3 - 5 minutes in the oven or use a toaster. Carefully squeeze the garlic from its skin and add to the hummus, along with half of the roasted eggplant. Blend again until smooth. Taste the hummus and add more lime juice if preferred and season with salt and pepper if needed. Heat a drizzle of olive oil in a frying pan over high heat and fry the falafel for 3 - 5 minutes until evenly browned.
Set aside three mint leaves per person to use later as garnish, then finely chop the rest. Transfer to a small bowl and combine with the yogurt and 1 tsp lime zest per person. Season to taste with plenty of salt and pepper.
Serve the hummus on large plates. Use a spoon to spread the hummus out from the middle of the plate towards the edge. Top with the roasted vegetables and the falafel. Garnish with the reserved mint leaves and drizzle over some extra virgin olive oil as preferred. Finish with the yogurt sauce and serve with the pita bread.
