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.
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.
Cooking Time
20 minutes
Prep Time20 minutes
Servings4
Falafel
- 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
Houmous
- 400 g can chickpeas, drained
- 20 g Flora Lighter
- 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
To serve
- mixed salad leaves
- cherry tomatoes
- 8 pitta breads
- Preheat oven to 200°C/180°C Fan.
- 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.
- Brush with the oil and bake in oven for 15 to 20 minutes until lightly golden.
- While the falafel are cooking prepare the houmous. Add all of the ingredients to the food processor and blitz together.
- Line a bowl with salad leaves, and assemble the salad with the falafels, houmous and tomato on top. Serve with toasted pitta bread.
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