Fast Falafel Fattoush
with Pomegranate-Sumac Dressing
Cooking time
10 minutes
Servings
2/4
Calories
450 /serving
Two must-haves from the Middle Eastern repertoire come together in 10 minutes. While the falafel balls are crisping up in a hot oven, you’ll whisk together pomegranate molasses, sumac and lemon for the most tangy vinaigrette ever on the most crispy salad ever.
We will send you:
- 1 Cucumber
- 1 Head of curly leaf lettuce
- 100g Radishes
- 2.5g Sumac
- 6 Falafels
- 15ml Pomegranate molasses
- 2 Pita
- 30ml Lemon juice
Contains: Wheat
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
19 g
Saturated Fat
2 g
Sodium
860 mg
Total Carb
59 g
Sugars
9 g
Protein
16 g
Fibre
14 g
Preparation
Bake the falafels & pita
- Preheat the oven to 450°F.
- Quarter the falafels.
- Tear the pita into bite-size pieces.
- On a lined sheet pan, toss with a drizzle of oil.
- Bake, flipping halfway, 5 to 7 min., until warmed through and crunchy (watch closely as the pita can burn).
- Allow to cool slightly.
Mise en place
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Medium-dice the cucumber and radishes.
Make the fattoush salad
- In a large bowl, whisk the sumac, pomegranate molasses, lemon juice, a drizzle of oil and S&P.
- Add the lettuce, cucumber, radishes, falafels and pita; toss well.
Plate your dish
- Divide the fattoush salad between your plates. Bon appétit!
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