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recipe image Refuel Falafel and Houmous Platter
  • snack
  • starter
  • side
  • main
  • houmous
  • flora
  • salad
  • platter
  • london-marathon
  • falafel
  • easy
  • beans--legumes-and-pulses
  • nuts-and-seeds
  • budget
  • mediterranean
  • british
  • lunch
  • dinner
  • brunch
  • mezze
  • dip-and-spread
  • salad

Refuel Falafel and Houmous Platter

This vegan platter makes a great lunch to share with friends or family for after your run, providing lots of carbohydrates and a source of plant-based protein.

  • Preparation time20 minutes
  • Cooking time20 minutes
  • Servings4 portions
  • Difficulty{100B6833-9871-4398-B00F-83760E246B28}

Ingredients

  • 400 g can chickpeas, drained
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp dried mixed herbs
  • 1 tbsp flour
  • 1 tbsp olive oil
  • 400 g can chickpeas, drained
  • 20 g Flora Light
  • 60 g sundried tomatoes
  • 1 small clove of garlic
  • 2 tbsp tahini
  • juice of half a lemon
  • 1/2 tsp ground cumin
  • 1/4 tsp paprika
  • 4 tbsp water
  • mixed salad leaves
  • cherry tomatoes
  • 8 pitta breads

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat oven to 200°C/180°C Fan.
  2. For the falafel, place all ingredients except for oil in a food processor and blend until smooth or the texture you prefer. Form the mix into 12 small balls and flatten slightly.
  3. Brush with the oil and bake in oven for 15 to 20 minutes until lightly golden.
  4. While the falafel are cooking prepare the houmous. Add all of the ingredients to the food processor and blitz together.
  5. Line a bowl with salad leaves, and assemble the salad with the falafels, houmous and tomato on top. Serve with toasted pitta bread.