Apricot-Glazed Falafels & Cheesy Chermoula Veggies
with Almond Salad
Make friends with plant-based ingredients by teaming hearty falafels with some stellar sides: cheesy chermoula roasted veggies, a crunchy salad, and a garlic dip so flavourful, you'll want to add it to everything.
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
Ingredients
2
potato
1
beetroot
1 sachet
chermoula spice blend
½
carrot
1
cucumber
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
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. )
¼ packet
Apricot Sauce
1 bag
Mixed Salad 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
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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. • In the last 5 minutes of cook time, remove tray from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp, 5 minutes.
• Meanwhile, grate carrot (see ingredients). Thinly slice cucumber into rounds. Roughly chop roasted almonds.
• In a medium bowl, combine carrot, falafel mix, 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.
• 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). • Remove pan from heat, then add apricot sauce (see ingredients) 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.
• In a second medium bowl, combine mixed salad leaves, cucumber, almonds and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide apricot-glazed falafels, cheesy chermoula veggies and almond salad between plates. • Serve with garlic dip. Enjoy!
