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.
Allergens
Utensils
Tags
Garlic Herb Butter
2 tablespoon
Mini Cucumber
1 unit
Dill
0.25 ounce
Sour Cream
1.5 tablespoon
Greek Vinaigrette
1.5 ounce
Falafel
10 unit
Whole Wheat Pitas
2 unit
Baby Spinach
5 ounce
Grape Tomatoes
4 ounce
Feta Cheese
0.5 cup
Roasted Red Pepper Hummus
4 tablespoon
Sliced Almonds
0.5 ounce
Cooking Oil
1 teaspoon
• 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.
930
kcal
Calories
61
g
Fat
19
g
Saturated Fat
81
g
Carbohydrate
11
g
Sugar
14
g
Dietary Fiber
25
g
Protein
70
mg
Cholesterol
1700
mg
Sodium
with Blistered Grape Tomatoes, Asparagus & Parmesan
with Tomato, Cucumber, Scallions & Peanuts
