Apricot-Glazed Falafels, Chicken & Chermoula Rice Bowl
with Radish Salsa & Plant-Based Mayo
Make friends with the fluffiest falafels because tonight they are being oh-so sweet glazed in an apricot sauce. They will welcome you to the table with a specially spiced chermoula rice and send you home feeling full and happy. We think this may be a long friendship.
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
2 clove
garlic
1 sachet
chermoula spice blend
1 packet
basmati rice
1 bag
baby spinach leaves
½
carrot
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
Diced Chicken
½ packet
Apricot Sauce
1 packet
Plant-Based Mayo
(Contains Soy; )
2
radish
Not included in your delivery
1
olive oil
20 g
plant-based butter
1.5 cup
water
¼ tsp
salt
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic and chermoula spice blend until fragrant, 1-2 minutes. • Add basmati rice, the water and the salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice radish. Roughly chop baby spinach leaves. Grate the carrot (see ingredients).
• In a medium bowl, combine 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.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return the large frying pan to medium-high heat with some 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. • Remove pan from heat, then add apricot sauce (see ingredients) and toss falafels to coat.
TIP: Ensuring the oil is hot before cooking gives the falafels a crispy texture and prevents from sticking. TIP: Chicken is cooked through when it's no longer pink inside.
• In a second medium bowl, combine radish, baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide chermoula spiced rice between bowls. • Top with apricot-glazed falafels, chicken and radish salsa. • Dollop with plant-based mayo to serve. Enjoy!