Meatless Monday, June 13, 2022
Red pepper falafel cakes with tahini tarator sauce and pickled red onion served wth honey chile roasted sweet potatoes and a fattoush pita bread salad with lemon sumac citronette.
- 1 pan falafel
- 1 pan potatoes
- 1 container sauce
- 1 container salad
- 1 container dressing
- 1 bag toasted pita
- 1 container onions
- Preheat oven to 350. Once up to temperature, place uncovered potatoes into oven and bake for 15 minutes add the covered pan of falafel and continue baking both for around 15 minutes until 165 degrees. Alternatively, falafel can be moved to a covered microwave safe dish and heated for a minute or two until 165 degrees.
- Toss salad with as much pita and dressing as desired.
- Divide all components onto dinner plates, salad can be served on a separate plate if desired. Place sauce in small ramekins or drizzle over falafel and garnish with pickled red onion.
- Alternatively, you can build a bowl out of the components, potatoes on the bottom topped with salad then falafel, sauce and onion.
Assemblage difficulty: 3 out of 10