Crispy Spiced Falafels & Baked Cheesy Fries
with Radish Salad, Plant-Based Mayo & Beetroot Relish
Make friends with plant-based ingredients by teaming ready-to-cook falafel with some stellar sides: hand cut cheesy fries, beetroot relish and a plant-based mayo perfect for dipping.
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
2
potatoes
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 bag
Mixed Salad Leaves
1 packet
Beetroot Relish
2
radish
1 packet
Plant-Based Mayo
(Contains Soy; )
1
apple
1 sachet
Aussie Spice Blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes. • In last 5 minutes of cook time, remove fries from oven, sprinkle with shredded Cheddar and bake until golden and crisp
• Meanwhile, thinly slice radish and apple.
• While the fries are baking, combine falafel mix, Aussie spice blend and fine breadcrumbs (see ingredients) in a medium bowl. • 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 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 to a paper towel-lined plate.
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, radish, apple and a drizzle of vinegar and olive oil. Season to taste.
• Divide spiced falafels, radish salad and potato cheesy fries between plates. • Top with beetroot relish and serve with plant-based mayo. Enjoy!