Falafels & Moroccan Curry Sauce
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Falafels & Moroccan Curry Sauce

Falafels & Moroccan Curry Sauce

with Roast Veggie Couscous & Roasted Almonds

Soft and fluffy, that’s how we’re describing this dinner with plump falafels and a couscous that melts in your mouth. Toss through some almonds and veggies to create a bowl of tastiness.

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:
Plant Based
Allergens:
Gluten(Wheat)
•Gluten
•Almond

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 portion

cauliflower

1

carrot

1

Brown Onion

1 sachet

chermoula spice blend

1 sachet

vegetable stock powder

1 packet

couscous

(Contains Gluten(Wheat); )

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 box

coconut milk

1 bag

baby spinach leaves

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

Moroccan Curry Paste

Not included in your delivery

olive oil

¾ cup

water (for the couscous)

¼ cup

water (for the sauce)

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Nutrition Values

Energy (kJ)3204 kJ
Fat29.3 g
of which saturates18 g
Carbohydrate94.8 g
of which sugars19 g
Protein28.1 g
Sodium2179 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
•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240ºC/220ºC fan-forced. • Cut cauliflower (including stalk!) into small florets. Cut 1/2 the carrot into bite-sized chunks. Cut onion into wedges. • Place cauliflower, onion and chopped carrot on a lined oven tray. Sprinkle with chermoula spice blend, drizzle with olive oil, season with salt and toss to coat. Roast until tender and brown around edges, 20-25 minutes.

2
2

• In a medium saucepan, combine water (for the couscous) and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

3
3

• While the couscous is cooking, grate the remaining carrot. • In a medium bowl, combine grated carrot, falafel mix and fine breadcrumbs (see ingredients). • Using damp hands, roll and press heaped tablespoons of falafel mixture into small balls (4-5 per person). Transfer to a plate.

4
4

• 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). 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.

5
5

• Wipe out and return frying pan to medium-high heat, with a drizzle of olive oil. Cook Moroccan curry paste, until fragrant, 1-2 minutes. • Add coconut milk and water(for the sauce) and cook until slightly reduced, 2-3 minutes. Season with salt and pepper. • To the saucepan with couscous, add roasted veggies and baby spinach leaves and stir to combine.

6
6

• Roughly chop roasted almonds. • Divide roast veggie couscous and falafels between plates. Top with Moroccan curry sauce. • Garnish with almonds. Enjoy!