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Apricot-Glazed Falafels

Apricot-Glazed Falafels

with Chermoula Veggies & Almond Salad

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.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Plant Based
Climate Superstar
Allergens:
Almond
Gluten(Wheat)

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

Total30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

beetroot

1 sachet

chermoula spice blend

½

carrot

1

cucumber

1 packet

roasted almonds

1 packet

falafel mix

1 sachet

Currants

½ packet

fine breadcrumbs

1 packet

Apricot Sauce

1 bag

salad leaves

1 packet

Garlic Dip

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)4079 kJ
Fat53.9 g
of which saturates6 g
Carbohydrate97 g
of which sugars38.5 g
Protein24.2 g
Sodium1468 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and season with salt. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

2
2

• Meanwhile, finely grate carrot (see ingredients). Thinly slice cucumber into rounds. Roughly chop roasted almonds.

3
3

• In a medium bowl, combine carrot, falafel mix, currants, fine breadcrumbs (see ingredients) and a pinch of salt. • Using damp hands, roll and press heaped tablespoons of falafel mix into small balls (4-5 per person). Transfer to a plate.

4
4

• In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add apricot sauce 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.

5
5

• In a second medium bowl, combine salad leaves, cucumber, almonds and a drizzle of white wine vinegar and olive oil. Season to taste.

6
6

• Divide apricot-glazed falafels, chermoula veggies and almond salad between plates. • Serve with garlic dip. Enjoy!

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