Apricot-Glazed Falafel Nourish Plate
with Roasted Veggies, Slaw, Pine Nuts & Garlic Dip
Make friends with plant-based ingredients by teaming hearty falafels with some stellar sides: chermoula roasted veggies, a crunchy salad, and a garlic dip so flavourful, you'll want to add it to everything.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1 bag
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
1 bag
Shredded Cabbage Mix
1 packet
falafel mix
1 packet
pine nuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½ packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½ packet
Apricot Sauce
1 bag
baby spinach leaves
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely grate half the carrot and cut the remaining carrot into bite-sized chunks. • Place chopped carrot and peeled pumpkin pieces on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and toss to coat. Spread out evenly. • Roast until tender, 20-25 minutes.
• Meanwhile, combine shredded cabbage mix, a drizzle of white wine vinegar and a good pinch of sugar and salt in a medium bowl. Set aside. • Heat a large frying pan over medium-high heat. Toast pine nuts, tossing, until golden, 2-5 minutes. Transfer to a bowl.
• In a second medium bowl, combine grated carrot, falafel mix and fine breadcrumbs (see ingredients). • Using damp hands, roll and press heaped tablespoons of falafel mixture into small balls (4-5 per person). Transfer to a plate.
• When the veggies have 15 minutes remaining, return frying pan to medium-high heat and add olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). • Transfer falafels to a bowl, then add apricot sauce (see ingredients) and toss falafels to coat.
TIP: Ensuring the oil in the pan is hot before cooking gives the falafels a crispy texture and prevents them from sticking.
• To the cabbage, add baby spinach leaves and a drizzle of olive oil. Toss to combine.
• Divide roasted veggies, slaw and apricot-glazed falafels between plates. • Dollop with garlic dip and garnish with toasted pine nuts to serve. Enjoy!