Apricot-Glazed Falafel Nourish Plate
with Roasted Veggies, Slaw, Pine Nuts & Garlic Dip
Make friends with plant-based ingredients by teaming hearty falafels with some stellar sides: chermoula roasted veggies, a crunchy salad, and a garlic dip so flavourful, you'll want to add it to everything.
This recipe is under 650kcal per serving.
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
1
carrot
1 bag
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
1 bag
Shredded Cabbage Mix
1 packet
falafel mix
1 packet
pine nuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½ packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½ packet
Apricot Sauce
1 bag
baby spinach leaves
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
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Finely grate half the carrot and cut the remaining carrot into bite-sized chunks. • Place chopped carrot and peeled pumpkin pieces on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and toss to coat. Spread out evenly. • Roast until tender, 20-25 minutes.
• Meanwhile, combine shredded cabbage mix, a drizzle of white wine vinegar and a good pinch of sugar and salt in a medium bowl. Set aside. • Heat a large frying pan over medium-high heat. Toast pine nuts, tossing, until golden, 2-5 minutes. Transfer to a bowl.
• In a second medium bowl, combine grated carrot, falafel mix and fine breadcrumbs (see ingredients). • Using damp hands, roll and press heaped tablespoons of falafel mixture into small balls (4-5 per person). Transfer to a plate.
• When the veggies have 15 minutes remaining, return frying pan to medium-high heat and add 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 falafels to a bowl, then add apricot sauce (see ingredients) and toss falafels to coat.
TIP: Ensuring the oil in the pan is hot before cooking gives the falafels a crispy texture and prevents them from sticking.
• To the cabbage, add baby spinach leaves and a drizzle of olive oil. Toss to combine.
• Divide roasted veggies, slaw and apricot-glazed falafels between plates. • Dollop with garlic dip and garnish with toasted pine nuts to serve. Enjoy!