Falafel Power Bowls
Spinach, Creamy Dressing & 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 red pepper hummus. Finish with a drizzle of garlicky white sauce 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.
2 tablespoon
Garlic Herb Butter
(ContainsMilk)1 unit
Mini Cucumber
¼ ounce
Dill
1.5 tablespoon
Sour Cream
(ContainsMilk)1.5 ounce
Greek Vinaigrette
(ContainsMilk, Eggs)10 unit
Falafel
2 unit
Whole Wheat Pitas
(ContainsWheat, Sesame)5 ounce
Baby Spinach
4 ounce
Grape Tomatoes
½ cup
Feta Cheese
(ContainsMilk)4 tablespoon
Roasted Red Pepper Hummus
(ContainsSesame)½ ounce
Sliced Almonds
(ContainsTree Nuts)Not included in your delivery
1 teaspoon
Cooking Oil
• Drop garlic herb butter (in packet) into a glass of warm water to soften. Wash and dry produce. • Thinly slice cucumber. Chop dill fronds. • In a bowl, mix sour cream and vinaigrette.
• Drizzle oil in a hot pan. Cook falafel until golden and crispy, 2-3 minutes per side. • Toast pitas. Spread with garlic herb butter. Cut into wedges.
• Toss spinach with creamy dressing. • Top spinach with cucumber, dill, falafel, tomatoes, feta, hummus, and almonds. Serve with garlicky pita.