Sticky Falafels & Chermoula Veggies
with Almond Salad
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.
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
2
Potato
1
Beetroot
1 sachet
Chermoula Spice Blend
½
Carrot
1
Cucumber
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Falafel Mix
½ packet
Fine Breadcrumbs
(Contains Gluten; May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
sweet chilli sauce
1 packet
Mixed Salad 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
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and season with salt. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your tray is crowded, divide the veggies between two trays!
• Meanwhile, grate carrot (see ingredients). • Thinly slice cucumber into rounds. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until toasted, 3-5 minutes. Transfer to a small bowl and set aside.
• In a medium bowl, combine carrot, falafel mix, fine breadcrumbs (see ingredients) and a pinch of salt. • Using damp hands, roll and press heaped tablespoons of falafel mix into small balls (4-5 per person). Transfer to a plate.
• Return frying pan to medium-high heat with 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). • Remove pan from heat, then add sweet chilli 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.
• In a second medium bowl, combine mixed salad leaves, cucumber, almonds and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide sticky falafels, chermoula veggies and almond salad between plates. • Serve with garlic dip. Enjoy!