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 current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
chermoula spice blend
roasted almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
fine breadcrumbs(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)
garlic dip(May be presentGluten, Sesame, Milk, Soy, Tree Nuts, Egg, Fish)
white wine vinegar
Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Cut beetroot into 1cm 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.
Meanwhile, grate carrot (see ingredients). Thinly slice cucumber into rounds. Pick and thinly slice herbs. Roughly chop roasted almonds.
In a medium bowl, combine carrot, falafel mix, currants, fine breadcrumbs and a pinch of salt. Using damp hands, roll and press heaped tablespoons of falafel mixture into small balls (3 falafels 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.
In a second medium bowl, combine mixed leaves, cucumber, almonds, herbs and a drizzle of white wine vinegar and olive oil. Season to taste.
Divide apricot glazed falafels, chermoula veggies and cucumber, mint and almond salad between plates. Serve with garlic dip.