Herbed Falafel Platter with Fresh Veggies & Tahini
Vegetarian
Milk
Sesame
Soy
Under 15 Minutes!
Wheat
15 minutes
2 Servings per kit
Overview
Our house made tahini dressing balances the heaps of fresh vegetables and delicious, protein packed edamame chickpea falafel (contains wheat) wrapped in soft Naan bread. One skillet meal for easy clean-up. Customer favorite!
Cooking instructions
- If you do not have a toaster to heat the naan, preheat the oven to 350ºF. Wash the cucumber then thinly slice (peel as desired) and place in a bowl along with the shredded vegetables. Add the roasted tomato drizzle (#1), mix well and taste. Add salt and pepper if desired. Set aside until plating.
- Place 2-3 tablespoons of flour onto a large plate. Divide the falafel mix into 6 portions and form each into 1/2-inch-wide round patties. Gently press flour into both flat sides of the patties.
- Place the sauté pan on medium heat and add 3-4 tablespoons of high heat vegetable oil (canola, safflower, soy, corn or peanut recommended). Allow oil to heat for 3-4 minutes.
- Gently place each falafel patty into the hot oil and sauté each side for 3-4 minutes to achieve a light brown, crispy crust. They will be delicate so handle carefully. Remove from pan and place on a clean plate. While the falafels are cooking, either toast or place the naan in the oven to warm and soften.
- To assemble: divide the roasted tomato salad onto two plates. Top each salad with 3 falafels then drizzle on the tahini sauce. Have the warm naan bread on the side OR place some salad and a falafel in the naan bread and fold. Heaven on a plate!
Place your meal kits in the refrigerator upon receipt. Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood and eggs). You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.