Turkish-Style Falafels & Zesty Fries
with Green Beans, Pistachio Salad & Garlic Dip
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.
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
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
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
pistachios
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½ sachet
Zesty Chilli Salt
1 bag
spinach & rocket mix
1 packet
green beans
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
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. Bake until tender, 20-25 minutes. • When the fries are done, remove tray from the oven and sprinkle over a pinch of zesty chilli salt (see ingredients). Toss fries to coat.
• Slice tomato into wedges. Finely grate carrot (see ingredients). Roughly chop cucumber. Trim green beans. • In a medium bowl, combine carrot, falafel mix and fine breadcrumbs (see ingredients).
• Roughly chop pistachios. • Heat a large frying pan over medium-high heat. Toast pistachios until golden, 3-5 minutes. Transfer to a bowl and set aside. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-5 minutes. Transfer to a plate. Season to taste.
• Using damp hands, roll and press heaped tablespoons of falafel mix into small balls (4-5 per person). Transfer to a plate. • Return the 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). 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 large bowl, combine spinach & rocket mix, tomato, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide falafels, zesty fries, green beans and salad between plates. • Dollop with garlic dip. Sprinkle toasted pistachios over the salad to serve. Enjoy!