Toggle Menu

Crushed pea & mint falafel, baby spinach & red pepper hummus (vg)



Each Ptn contains
Energy
259kJ
245kcal
3.08%
Fat
12g
17.46%
Saturates
2.7g
13.4%
Sugars
1.9g
2.06%
Salt
0.17g
2.83%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 201kJ / 191kcal
Nutritional Information
TYPICAL VALUES Per 100g Per Ptn % RI*
Per Ptn
Energy 201kJ
191kcal		 259kJ
245kcal		 3.08%
Fat 9.5g 12g 17.46%
of which Saturates 2.1g 2.7g 13.4%
Carbohydrate 20g 26g 9.87%
of which Sugars 1.4g 1.9g 2.06%
Fibre 0.0g 0.0g 0%
Protein 6g 7g 14.48%
Salt 0.13g 0.17g 2.83%

* Reference Intake of an average adult (8400kJ / 2000kcal)

Contains Cereals containing Gluten
Contains Wheat
Contains Sesame
Contains Sulphur Dioxide and Sulphites
Contains Soya
Carbon Footprint
10g
CO2
The equivalent of driving a
medium sized car (petrol) for less than 0.1 miles
Ingredient Specification
Snd Pea & Mint Falafel Baguette (Saltire) [Pea & Mint FALAFEL 25g (24.35%) Peas (34%), Onions, Chickpeas(17%), Spinach (17%), Rapeseed Oil, Rice Flour, Dried Potato, Cumin, Garlic Purée [Garlic, Acidity Regulator (Citric Acid)], Salt, Pea Fibre, Raising Agent (Sodium Carbonates), Stabiliser (Methyl Cellulose), Yeast Extract, Concentrated Lemon Juice, Mint, Sugar, Mint Extract, Black Pepper. Pickled Red Cabbage (14.76%) Red Cabbage, Water, Acidity Regulator: Acetic Acid, Spirit Vinegar, Salt, Flavouring. Water (14.55%) Brown Flour (11.64%) WHEAT (Calcium Carbonate, Iron, Niacin, Thiamin). Flour (Bakers) (11.64%) WHEAT (Calcium Carbonate, Iron, Niacin, Thiamin), WHEAT Gluten, Flour Treatment Agent: Enzyme Fungal Amylase, Processing Aid: Calcium SULPHATE. Hummus (11.07%) Chickpeas, Water, Rapeseed Oil, SESAME Seed Paste, Water, Concentrated Lemon Juice, Garlic Puree, Salt, Preservative (Potassium Sorbate). Fire Roasted Red Peppers (5.54%) Red Peppers, Water, Salt, Acidity Regulator: Citric Acid Spinach, baby, raw (3.69%) Improver: (2.18%) Calcium SULPHATE (E516), SOY Flour, Emulsifier (E472e, E481), Dextrose, WHEAT Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Palm Oil, Enzymes (GLUTEN), Rapeseed Oil, Flour Treatment Agent (Ascorbic Acid, E300) Yeast (0.58%)], Red Pepper Houmous [Cooked Chickpeas (44%) [Water, Chickpeas], Roasted Red Peppers (23%) [Red Peppers, Water, Salt, Red Wine Vinegar, Sugar], Rapeseed Oil, Tahini (12%) [Sesame Seed Paste], Acidity Regulator: Citric Acid, Salt, Garlic Granules, Preservative: Potassium Sorbate]

For Residential Conferences


When you decide to locate your conference in Scotland's capital, the University of Edinburgh Hospitality and Events Collection can open the doors to the city's most prestigious venues on your behalf.

For Event Management


The University of Edinburgh Hospitality and Events Collection event management service turns your detailed requirements into one seamless and effective package, designed specifically for your conference.

Carbon Footprints


Carbon emissions are included on our menus in order to support staff, students and visitors to make informed choices on their food. You can find out more about how these figures are calculated here.

2025 © Civica. Privacy Policy. v2.16.0.25