Apricot-Glazed Falafels & Roasted Veggies
with Slaw & 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 recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 sachet
Garlic & Herb Seasoning
1 bag
Shredded Cabbage Mix
1 packet
falafel mix
½ packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 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. )
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1
Kumara
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 1/2 the carrot and cut the remaining carrot into bite-sized chunks. Cut kumara into bite-sized chunks. • Place chopped carrot and kumara on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and toss to coat. • 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.
• 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 mix into small balls (4-5 per person). Transfer to a plate.
• When the veggies have 10 minutes remaining, heat a large frying pan over 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). • Transfer falafels to a bowl, then add apricot sauce and toss 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. • Top with garlic dip and garnish with crushed roasted cashews. Enjoy!