
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 sprinkle of almonds for extra flavor and crunch. Fluffy, garlicky pita completes this speedy, savory meal.
10 unit
Falafel
(Contains: Sesame)
½ cup
Feta Cheese
(Contains: Milk)
4 tablespoon
Hummus
(Contains: Sesame)
5 ounce
Spinach
2 unit
Pitas
(Contains: Sesame, Wheat)
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
¼ ounce
Dill
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
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.

• Halve each 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. • In a bowl, toss spinach with vinaigrette.

• Divide spinach between bowls. Top with cucumber, dill, falafel, tomatoes, cheese, hummus, and almonds. Serve with garlicky pita.