Receta en Español

Pealafel

with Hummus and Greek Salad
  • Vegetarian icon

    Vegetarian

Falafel, but better! Our pealafel is a flavorful and naturally gluten-free blend of fresh peas, garbanzo flour, and traditional spices. Also, because our pealafel is pan-seared instead of fried, you’ll get a lighter, healthier version of everybody’s favorite Middle Eastern street food.

Ingredients

  • Couscous
    Garbanzo flour
    Pealafel mix
    Pita bread
    Hummus
  • Baby heirloom tomatoes
    Red onions
    Persian cucumbers
    Lemon vinaigrette
    Feta

 

Kids icon

Getting Your Kids Involved:

Kids can help make the pealafel, make the salad and wrap the pita.

Encouraging Picky Eaters:

Dips can make most any meal kid-friendly. Arrange a little bit of hummus in a small bowl and encourage your little diner to try dipping their pealafel or pita.

Instructions

1Step One

Preheat the oven to 250 F. Measure couscous and pour into a large bowl with a dash of salt. For each cup of couscous, add 1.25 cups of water to a medium pot and bring to a boil (i.e for one cup of couscous, use 1.25 cups of water). Add a pinch of salt to the boiling water and then pour it over the couscous. Stir to combine, cover bowl with plastic wrap and let sit for 10 minutes. Remove wrap, fluff couscous with a fork, add more salt and as much of the remaining couscous spice mix as you’d like, and set aside.

FOR GLUTEN FREE: Preheat the oven to 250 F. Measure quinoa and pour into a large bowl. For each cup of quinoa, add 1.25 cups of water to a medium pot and bring to a boil (i.e for one cup of quinoa, use 1.25 cups of water). Add a pinch of salt to the boiling water and then pour it over the couscous. Stir to combine, cover bowl with plastic wrap and let sit for 10 minutes. Remove wrap, fluff quinoa with a fork, add more salt and as much of the remaining couscous spice mix as you’d like, and set aside.
 

2Step Two

Using a little garbanzo flour, dust a cutting board. Place the pealafel mix onto the board and sprinkle with a little more flour. Lightly coat your hands with flour, shape into small balls of pealafel, and then flatten slightly into “cakes.”*

Pour the garbanzo flour into a medium bowl. Dip each pealafel cake into the flour one at a time to coat lightly and evenly, and then set on a plate.

Coat the bottom of a large sauté pan with oil and set over medium heat. When the oil is hot, place the pealafel carefully into the pan and cook for 3-4 minutes (or until bottoms are golden), then flip the pealafel with a spatula and cook for three more minutes, or until bottoms are golden. Wipe out pan in between batches. When needed, add more oil, one teaspoon at a time to keep pealafel from sticking.

3Step Three

Warm the pitas by either wrapping them loosely in a damp paper towel and  placing in the microwave for 15 seconds, or wrapping them in aluminum foil and placing in the oven for 5 minutes.  Cut warmed pita in half or serve whole on plate.

Halve the tomatoes. Remove the top and bottom of the red onions, cut in half lengthwise, remove the outer skin and thinly slice. Cut the Persian cucumbers into ¼" coins. Place the tomatoes, the onions, and the cucumbers in a serving bowl.  Shake the lemon vinaigrette well and pour over. Season with salt and toss to coat. Drain the *sheep milk feta* and then crumble and sprinkle over the salad.

4Step Four

Drizzle the hummus lightly with olive oil.  Serve the pealafel, the couscous or quinoa, the pita, and the greek salad.


Enjoy!

Tips icon

Tips

  • If pealafel mixture feels too sticky, moisten your hands with water before forming the patties.
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