Apricot-Glazed Falafels

Name: Apricot-Glazed Falafels with Chermoula Veggies & Almond Salad
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 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 drizzle white wine vinegar; 1 packet Garlic Dip

with Chermoula Veggies & Almond Salad

Get up to $175 off

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

potato

beetroot

1 sachet

chermoula spice blend

carrot

cucumber

1 packet

roasted almonds

(Contains: Almond; )

1 packet

falafel mix

1 sachet

Currants

(May be present: Milk, Gluten, Soy. )

½ packet

fine breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

Apricot Sauce

1 bag

salad leaves

1 packet

Garlic Dip

(May be present: Milk, Gluten, Soy, Eggs, Fish, Sesame, Almond. )

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

• 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.

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

• 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.

• 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.