Crispy Spiced Falafels & Baked Fries
with Radish Salad, Plant-Based Mayo & Beetroot Relish- Gluten
- Wheat
- Sesame
- Fish
- Eggs
- Soy
- May contain traces of allergens
- Almond
- Cashew
- Wheat
- Milk
- Gluten
Make friends with plant-based ingredients by teaming ready-to-cook falafel with some stellar sides: hand cut fries, beetroot relish and a plant-based mayo perfect for dipping.
Ingredients
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
1 sachet
Classic Roast Seasoning
1 packet
Mixed Salad Leaves
2 packet
Potato
1
apple
1 packet
Beetroot Relish
(May be present: Sesame, Fish, Eggs, Soy, Almond, Cashew, Wheat, Milk, Gluten)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
200 g
Falafel Mix
2
Radish
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice radish and apple.
• While the fries are baking, combine falafel mix, Aussie spice blend and fine breadcrumbs (see ingredients) in a medium bowl. • 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). • Transfer to a paper towel-lined plate.
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, radish, apple and a drizzle of vinegar and olive oil. Season to taste.
• Divide spiced falafels, radish salad and baked fries between plates. • Top with beetroot relish and serve with plant-based mayo. Enjoy!
