Falafel Power Bowls Spinach, Greek Vinaigrette & Garlicky Pita

Name: Falafel Power Bowls Spinach, Greek Vinaigrette & Garlicky Pita
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp Garlic; 1 Cucumber; 1/4 oz Dill; 1 1/2 oz Greek Vinaigrette; 10 unit Falafel; 2 unit Whole Wheat Pitas; 5 oz Spinach; 4 oz Tomato; 1/2 cup Feta Cheese; 4 tbsp Hummus; 1/2 oz Almonds; 2 tsp Cooking Oil

By Recipe0 System

Get ready for dinner in a flash! This Mediterranean-inspired, plant-based meal is full of flavor, simple to make, and will be on your table in 15 minutes or less. You’ll shallow-fry falafel—spiced chickpea croquettes—to a crispy finish and serve over a bed of spinach with juicy tomatoes, briny feta, fresh dill, and earthy hummus. Finish with a drizzle of Greek Vinaigrette and sprinkle with almonds for extra flavor and crunch. Fluffy, garlicky pita completes this speedy, savory meal.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2

2 tbsp Garlic
1 Cucumber
1/4 oz Dill
1 1/2 oz Greek Vinaigrette
10 unit Falafel
2 unit Whole Wheat Pitas
5 oz Spinach
4 oz Tomato
1/2 cup Feta Cheese
4 tbsp Hummus
1/2 oz Almonds
2 tsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

3 steps

1

Drop garlic herb butter (in packet) into a glass of warm water to soften. Wash and dry produce.

Thinly slice cucumber. Chop dill fronds.
2

Halve falafel. Add a large drizzle of oil to a hot pan. Cook falafel until golden, 2-3 minutes per side.

Toast pitas. Spread with garlic herb butter. Cut into wedges.
3

Toss spinach with vinaigrette.

Top spinach with cucumber, dill, falafel, tomatoes, cheese, hummus, and almonds in separate sections. Serve with garlicky pita.

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