Turkish-Style Falafels & Zesty Fries
with Almond Garden Salad & Garlic Dip
Make friends with plant-based ingredients by teaming crisp falafels with some stellar sides: hand cut zesty fries, almond salad, and a garlic dip that tastes good with everything.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but 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
2
potatoes
½ sachet
Zesty Chilli Salt
1
tomato
½
carrot
1
cucumber
1 sachet
Garlic & Herb Seasoning
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
flaked almonds
(Contains Almond; )
1 packet
spinach & rocket mix
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
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 to coat.
• Meanwhile, slice tomato into wedges. Finely grate carrot (see ingredients). Roughly chop cucumber. • In a medium bowl, combine carrot, garlic & herb seasoning, falafel mix and fine breadcrumbs (see ingredients).
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Using damp hands, roll and press heaped tablespoons of falafel mixture 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.
• Meanwhile, combine spinach & rocket mix, tomato, cucumber and a drizzle of white wine vinegar and olive oil in a large bowl. • Season to taste.
• Divide falafels, zesty fries and garden salad between plates. • Dollop with garlic dip. Sprinkle toasted almonds over salad to serve. Enjoy!