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Falafels with Quinoa Tabbouleh

Falafels with Quinoa Tabbouleh

& Hummus

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This falafel dish is a testament to the wisdom of traditional Middle Eastern cooking, with a twist. We’ve thrown in some quinoa instead of the traditional burghul and we think you’ll love it. Falafels are delicious but thirsty little creatures, so don’t be afraid to be generous with hummus and lemon.

Tags:VeganVeggie
Allergens:SesameSoy

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

falafels

(ContainsSesame, Soy)

½ cup

quinoa

½ punnet

cherry tomatoes

1

cucumber

½

red onion

1 bunch

parsley

1 tub

hummus

(ContainsSesameMay be present Egg, Milk, Tree Nuts)

½

lemon

Not included in your delivery

1.5 cup

boiling water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2240 kJ
Energy (kJ)0 kJ
Fat15.8 g
of which saturates4.3 g
Carbohydrate82.8 g
of which sugars8.6 g
Dietary Fibre0 g
Protein15.3 g
Cholesterol0 mg
Sodium507 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Mixing Bowl
Saucepan
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, rinse the quinoa. Halve the tomatoes, dice the cucumber, and finely chop the parsley. Slice the lemon into wedges.

2

Place the quinoa in a small saucepan and cover with the boiling water. Bring to the boil. Simmer for 12-15 minutes or until the quinoa is tender. Drain. Transfer to a large bowl and stir through the cherry tomato, cucumber, parsley and red onion. Drizzle with some olive oil and season to taste with salt and pepper. Set aside.

3

Meanwhile, place the falafels on the prepared oven tray. Cook in the oven for 5-10 minutes or until heated through.

4

To serve, divide the quinoa tabbouleh between bowls and top with the falafels and hummus. Squeeze with the lemon wedges and enjoy!