Falafel Power Bowls
Spinach, Greek Vinaigrette & Garlicky Pita
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 tablespoon
Garlic Herb Butter
(Contains Milk)
1 unit
Mini Cucumber
¼ ounce
Dill
1.5 ounce
Greek Vinaigrette
(Contains Eggs, Milk)
10 unit
Falafel
2 unit
Whole Wheat Pitas
(Contains Sesame, Wheat)
5 ounce
Baby Spinach
4 ounce
Grape Tomatoes
½ cup
Feta Cheese
(Contains Milk)
4 tablespoon
Hummus
(Contains Sesame)
½ ounce
Sliced Almonds
(Contains Tree Nuts)
Not included in your delivery
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Drop garlic herb butter (in packet) into a glass of warm water to soften. Wash and dry produce. • Thinly slice cucumber. Chop dill fronds.
• 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.
• Toss spinach with vinaigrette. • Top spinach with cucumber, dill, falafel, tomatoes, cheese, hummus, and almonds in separate sections. Serve with garlicky pita.