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.
The quantities provided above are averages only.
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: Milk, Eggs)
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
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the Mediterranean flavors, though some found the falafel bland or dry. A few suggested adding tzatziki or extra herbs for more depth 🍲.
- Ease of prep: Customers praised how quick and easy this meal was to assemble, perfect for busy evenings or a light lunch.
- Suggestions: Consider adding more hummus, cucumber, and dressing. Some recommended crumbling falafel over salad or stuffing it in pita for variety.
- Portions: While many found it filling, some felt it was light for dinner and better suited as lunch.
- Texture: Several noted dry, crumbly falafel. A creamy sauce like tzatziki could help balance textures and moisture.
