HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconApricot Glazed Falafels & Chermoula Veggies
Apricot Glazed Falafels & Chermoula Veggies

Apricot Glazed Falafels & Chermoula Veggies

with Cucumber, Herb & Almond Salad

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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!

Tags:Plant Based
Allergens:Tree NutsGluten

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 sachet

chermoula spice blend





1 bag


1 packet

roasted almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

falafel mix

1 packet


1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)

1 packet

apricot sauce

1 bag

mixed leaves

1 packet

garlic dip

(May be presentGluten, Sesame, Milk, Soy, Tree Nuts, Egg, Fish)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3194 kJ
Fat26.1 g
of which saturates2.1 g
Carbohydrate104 g
of which sugars40.8 g
Protein24.8 g
Sodium1496 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.