Skip to main content
Falafels with Hummus & Mediterranean Vegetables
Falafels with Hummus & Mediterranean Vegetables

Falafels with Hummus & Mediterranean Vegetables

Kebabs – they’ve got to be at the top of the list of delicious takeaway you may not have been bothered to attempt at home. This recipe is going to change all that! Delicious crispy falafel and nutty hummus are all wrapped up in this neat little package. Of course, being HelloFresh we couldn’t leave you high and dry without some wholesome vegetables – these Mediterranean veggies are so delectable you’ll be wondering why they aren’t always a feature in the humble kebab.

Tags:
Kid Friendly
Healthy
Under 30 Minutes
Veggie
Kid Friendly
Allergens:
Sesame
Soy
Gluten
Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 5 people

1

red onion

1

red capsicum

1

zucchini

1

lemon

½ bunch

parsley

1 packet

falafels

(Contains: Sesame, Soy;)

1 packet

wholemeal pita pockets

(Contains: Gluten, Wheat;)

1 tub

hummus

(Contains: Sesame; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

Not included in your delivery

2 tsp

olive oil

Nutritional Values

per serving
Calories2450 kcal
Fat17.6 g
of which saturates2.8 g
Carbohydrate85.6 g
of which sugars10 g
Protein16.2 g
Sodium699 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Peeler
Bowl
Pan
Baking Paper
Baking Tray

Cooking Steps

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, slice the red onion and thinly slice the red capsicum. Peel the zucchini into ribbons. Cut the lemon into wedges and finely chop the parsley. Lastly, halve the wholemeal pita pockets crossways.

2

Heat the olive oil in a medium frying pan over a medium-high heat. Cook red onion and red capsicum for 2-3 minutes, or until soft. Add the zucchini and continue cooking for a further 2 minutes. Season with salt and pepper and the juice of half the lemon wedges over the top. Stir through the parsley. Remove from the pan and set aside.

3

Meanwhile, place the falafels and pita pockets on a lined oven tray, and cook in the oven for 5 minutes or until heated through. Tip: You may need two oven trays.

4

Assemble the pita pockets by spooning vegetables in first, then top with the falafels and hummus. Serve with extra lemon wedges. Enjoy!

Highest-rated dinner recipes