Apricot-Glazed Falafels & Chermoula Rice Bowl
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Apricot-Glazed Falafels & Chermoula Rice Bowl

Apricot-Glazed Falafels & Chermoula Rice Bowl

with Radish Salsa & Plant-Based Mayo

Make friends with the fluffiest falafels because tonight they are being oh-so sweet glazed in an apricot sauce. They will welcome you to the table with a specially spiced chermoula rice and send you home feeling full and happy. We think this may be a long friendship.

Allergens:
Gluten
•Soy

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 sachet

chermoula spice blend

1 packet

basmati rice

2

radish

1 bag

baby spinach leaves

½

carrot

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. )

½ packet

Apricot Sauce

1 packet

Plant-Based Mayo

(Contains Soy; )

Not included in your delivery

1

olive oil

20 g

plant-based butter

1.5 cup

water

¼ tsp

salt

1 drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2960 kJ
Fat22.9 g
of which saturates7.1 g
Carbohydrate103.3 g
of which sugars8.7 g
Protein18.6 g
Sodium1651 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

•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook garlic and chermoula spice blend until fragrant, 1-2 minutes. • Add basmati rice, the water and the salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• Meanwhile, thinly slice radish. Roughly chop baby spinach leaves. Grate the carrot (see ingredients).

3
3

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

4
4

• Heat a large frying pan over medium-high heat with some 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. • Remove pan from heat, then add apricot sauce (see ingredients) and toss falafels to coat.

TIP: Ensuring the oil is hot before cooking gives the falafels a crispy texture and prevents from sticking.

5
5

• In a second medium bowl, combine radish, baby spinach and a drizzle of white wine vinegar and olive oil. Season to taste.

6
6

• Divide chermoula spiced rice between bowls. • Top with apricot-glazed falafels and radish salsa. • Dollop with plant-based mayo to serve. Enjoy!