Turkish Falafels & Sumac Fries
with Pistachio Salad & Cucumber Garlic Sauce
Make friends with plant-based ingredients by teaming crisp falafels with some stellar sides: hand cut sumac fries, pistachio salad, and a tzatziki-style garlic sauce that doubles as a salad dressing.
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
tomato
½
carrot
1
cucumber
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
falafel mix
1 packet
pistachios
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
salad leaves
1 sachet
Turkish Sumac Seasoning
Not included in your delivery
olive oil
1 drizzle
red wine vinegar (or white wine vinegar)
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. Sprinkle the Turkish sumac seasoning over the fries and toss to coat.
Slice the tomato into wedges. Grate the carrot (see ingredients). Grate 1/2 the cucumber and use a paper towel or clean cloth to squeeze out the excess water. Roughly chop the remaining cucumber. In a medium bowl, combine the garlic dip and grated cucumber. Set aside. In a medium bowl, combine the falafel mix and grated carrot.
Roughly chop the pistachios. Heat a large frying pan over a medium-high heat. Toast the pistachios until golden, 3-4 minutes. Transfer to a bowl and set aside.
Using damp hands, roll heaped tablespoons of the falafel mixture into small balls. Transfer to a plate. You should get about 3 falafels per person. In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over a medium-high heat. When the oil is hot, cook the falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel.
In a large bowl, combine the mixed salad leaves, tomato, remaining cucumber and a drizzle of red wine vinegar and olive oil. Season to taste.
Divide the Turkish falafels, sumac fries and salad between plates. Dollop over the cucumber garlic sauce. Sprinkle the toasted pistachios over the salad to serve.