Apricot-Glazed Falafels & Roasted Veggies
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Apricot-Glazed Falafels & Roasted Veggies

Apricot-Glazed Falafels & Roasted Veggies

with Slaw & 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.

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:
Calorie Smart
•Plant Based
•Climate Superstar
Allergens:
Gluten
•cashews

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

1

carrot

1 sachet

Garlic & Herb Seasoning

1 bag

Shredded Cabbage Mix

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

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. )

1 packet

Crushed Roasted Cashews

(Contains cashews; )

1

Kumara

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2504 kJ
Fat25.4 g
of which saturates2.8 g
Carbohydrate73.3 g
of which sugars20 g
Protein18.6 g
Sodium1449 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

Instructions

1
1

• Preheat oven to 220°C/200°C fan forced. • Finely grate 1/2 the carrot and cut the remaining carrot into bite-sized chunks. Cut kumara into bite-sized chunks. • Place chopped carrot and kumara on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes.

2
2

• 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.

3
3

• 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 mix into small balls (4-5 per person). Transfer to a plate.

4
4

• When the veggies have 10 minutes remaining, heat a large frying pan over 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 falafels to a bowl, then add apricot sauce and toss 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

• To the cabbage, add baby spinach leaves and a drizzle of olive oil. Toss to combine.

6
6

• Divide roasted veggies, slaw and apricot-glazed falafels between plates. • Top with garlic dip and garnish with crushed roasted cashews. Enjoy!