Falafel, Houmous and Paprika Butter
with Chips and Pickled Onion Salad
Hailing from Middle Eastern and Levantine cuisine, falafel are a fast favourite with vegetarians and meat-eaters alike due to their unique texture and versatile flavour. Our Falafel, Houmous and Paprika Butter pairs these veggie fritters with another Middle Eastern classic - houmous - and paprika butter for a Turkish style dish.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
½ unit(s)
Red Onion
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Medium Tomato
171 grams
Ready to Eat Falafels
15 grams
Honey
25 grams
Red Pepper Chilli Jelly
1 sachet(s)
Smoked Paprika
20 grams
Baby Leaf Mix
100 grams
Houmous
(Contains Sesame)
Not included in your delivery
½ tsp
Sugar for the Pickle
1 tbsp
Olive Oil
30 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
In the meantime, halve, peel, and slice the red onion (see ingredients for amount) as thinly as you can.
Pop it into a medium bowl and add the red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside.
Meanwhile, cut the tomato into 1cm chunks. Add to the bowl of pickled onions and stir through the olive oil (see pantry for amount).
Toss to coat in the dressing.
Put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan.
Once hot, carefully add the falafels to the pan and reduce the heat to medium-high. Cook until golden, 2-4 mins. Adust the heat as neccessary.
Once cooked, remove from the heat and drizzle over the honey. Turn the falafels in the honey to coat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
When everything's nearly ready, add butter (see pantry for amount), red pepper chilli jelly and smoked paprika to a small saucepan on medium heat.
Warm to melt the butter, 1 min. Stir the sauce well to combine.
Just before you're ready to serve, toss the baby leaves with the pickled onion and tomato. TIP: Don't add the leaves too early or they'll go soggy.
Spoon a dollop of houmous onto each of your serving plates.
Place your falafels on top and drizzle over the paprika butter.
Serve with your chips and salad alongside.
Enjoy!
