Elevated Dinners, Impressively Easy
Fast. Fresh. Falafel. Fifteen minutes. Need we say more? Not really, but we can’t help it—we’re so excited about this spin on an all-time favorite sandwich! Get ready for soft pitas slathered in a cumin-scented lemony hummus sauce and stuffed with crisp, savory falafel and tangy pickles. Finish the pitas with peppery arugula salad dressed in a simple lemon vinaigrette and studded with tomato, sliced almonds, and unexpected bites of chewy dried apricot for a textural tour de force in record time!
Allergens
Utensils
Tags
Tomato
2 unit
Lemon
1 unit
Falafel
10 unit
Hummus
0.5 cup
Sesame Seeds
1 tablespoon
Cumin
1 teaspoon
Arugula
2 ounce
Sliced Almonds
1 ounce
Dried Apricots
1 ounce
Pita Bread
2 unit
Sliced Dill Pickle
1 unit
Cooking Oil
2 teaspoon
Olive Oil
7 teaspoon
Sugar
1 teaspoon
Salt
Pepper
• Wash and dry produce. • Thinly slice half the tomatoes into rounds; dice remaining tomatoes. Quarter lemon. Halve falafel.
• Heat a large drizzle of oil in a hot large pan. Add falafel and cook until golden, 2-3 minutes per side. • In a small bowl, mix hummus, sesame seeds, half the cumin (all for 4), a drizzle of olive oil, and juice from one lemon wedge (two wedges for 4). Taste and season with salt and pepper if desired.
• In a large bowl, whisk together 2 TBSP olive oil, 1 tsp sugar, juice from two lemon wedges (4 TBSP olive oil, 2 tsp sugar, and juice from four lemon wedges for 4), a pinch of salt, and pepper until thoroughly combined. • Add arugula, almonds, diced tomato, and apricots; toss until coated.
• Halve pitas; wrap in damp paper towels and microwave until soft and pliable, 30-60 seconds. TIP: For added texture, toast your pitas instead! • Dividing evenly, fill each pita half with sesame hummus, falafel, tomato rounds, and as many pickle slices as you like. Serve with arugula salad and any remaining lemon wedges on the side.
1010
kcal
Calories
58
g
Fat
8
g
Saturated Fat
101
g
Carbohydrate
21
g
Sugar
14
g
Dietary Fiber
24
g
Protein
0
mg
Cholesterol
1670
mg
Sodium
