Falafel, Loaded Hummus and 'Pita' Chips

Nutrition per serve

Ingredients

• 2pcs tomato
• 1pcs Lebanese cucumber
• 40g radish
• 1clove garlic
• 1bunch parsley
• 10g dukkah
• 6pcs flour tortillas
• 200g falafel
• 5g ground sumac
• 100g hummus
• 15ml white wine vinegar
• 3ml honey
• 15ml olive oil
• 1pcs neutral-flavoured oil, for shallow frying
• 15ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Line a large oven tray with baking paper. Coarsely chop the tomatoes, cucumber and radish. Crush or finely chop the garlic. Coarsely chop the parsley leaves, discarding the stems.
2. Step 2 — Pickle radish
   Put 1 tbs white wine vinegar and ½ tsp honey in a bowl, season with salt and pepper and stir to combine. Add the radish and toss to coat. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Bake 'pita' chips
   Combine the dukkah, garlic and 1 tbs olive oil in a bowl and season with salt and pepper. Spread the dukkah oil over the tortillas to coat, then cut into triangles. Transfer the 'pita' chips to the lined tray. Bake, turning halfway, for 10-12 mins until golden.
4. Step 4 — Fry falafel
   Meanwhile, heat 1cm oil in a medium frypan over high heat until the oil is shimmering. Fry the falafel, turning regularly, for 2 mins or until golden. Remove from the pan with tongs and drain on paper towel.
5. Step 5 — Make dressing
   Drain the radish, reserving the pickling liquid. Combine 1 tsp sumac, 2 tsp pickling liquid* and 1 tbs extra virgin olive oil in a large bowl and season with salt and pepper.
6. Step 6 — Toss salad and serve
   Add the tomato, cucumber, parsley and pickled radish to the dressing and toss to combine. Taste, then season with salt and pepper. Divide the hummus, salad, falafel and 'pita' chips among plates. Scatter with a large pinch of sumac* to serve.

Allergens

Sulphites, Almond, Sesame, Gluten, Wheat