Smashed falafel platter with pink pickled onions
- Janine Ratcliffe
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Serves 4
Easy
Prep: 15 mins
Cook: 15 mins
0 reviews
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Using ready-made falafel, this recipe takes just 30 minutes from start to finish, perfect for effortless entertaining. The quick-pickled onions add colour
Vegetarian
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Try this recipe for a smashed falafel platter, then check out our Syrian falafel, baba ganoush with cumin crispbreads, hummus platter with all the veg and more no-oven effortless entertaining ideas recipes.
Smashed falafel platter with pink pickled onions
Ingredients
Nutrition
-
½ red onion
thinly sliced
-
1 tsp salt
-
1 tsp caster sugar
-
2 tbsp red wine vinegar
-
1 tin of chickpeas
drained
-
1 tbsp olive oil
-
1 tsp ground cumin
-
½ tsp hot smoked paprika
-
2 packs sweet potato falafels
-
300g hummus
-
½ lemon
juiced
-
1 tbsp natural yogurt
-
1 tbsp rose harissa
-
1 tsp honey
-
4 ready roasted red peppers from a jar
torn
-
sliced radishes
to serve
-
chopped dill
to serve
-
warm flatbreads
to serve
Nutrition: per serving
- kcal676
- fat42.9g
- saturates2.1g
- carbs47.2g
- sugars13.9g
- fibre13.3g
- protein18.7g
- salt2.2g
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Method
-
step 1
Scrunch the sliced red onion together with a good pinch of salt, the caster sugar and red wine vinegar. Leave while you prepare everything else, tossing now and again so the onions become soft and pickled.
-
step 2
Heat the oven to 200C/180C fan/gas 6. Toss the drained chickpeas with the olive oil, ground cumin and hot smoked paprika. Spread out on a baking tray and bake for 5 mins, then add the sweet potato falafels to the tray and heat for another 10 mins or until the falafels are piping hot.
-
step 3
Mix the hummus with the lemon juice and natural yogurt and season. Mix the rose harissa with the honey and a splash of water until drizzle-able. Spoon the hummus on a serving platter then scatter over the torn roasted red peppers and spiced chickpeas. Add the falafels, just gently breaking them apart as you do. Drizzle over the harissa honey, then scatter over the pickled onions, sliced radishes and chopped dill. Serve with warm flatbreads.
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Authors
Janine RatcliffeFood director
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