Mediterranean Falafel & Double Feta Sub
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Mediterranean Falafel & Double Feta Sub

Mediterranean Falafel & Double Feta Sub

with Cucumber, Capsicum Relish & Aioli

Pack in the flavours of the Mediterranean into a toasted panini sub so you can get a taste of everything all at once! We’re adding falafels with chargrilled capsicum relish and creamy feta crumbled over. The garlic aioli is a must for fragrance and finishing with a side of fries, you can never go wrong.

Allergens:
Milk
•Gluten
•Soy
•Gluten(Wheat)
•Sulphites
•Egg

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

2

potato

1

cucumber

½

carrot

2 clove

garlic

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. )

2

Wholemeal Panini

(Contains Soy, Gluten(Wheat); )

1 bag

Mixed Salad Leaves

1 packet

Chargrilled Capsicum Relish

(Contains Sulphites; )

1 packet

garlic aioli

(Contains Egg, Soy; )

1 packet

Cow's Milk Feta

(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )

Not included in your delivery

olive oil

30 g

butter

(Contains Milk; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)4811 kJ
Fat63.1 g
of which saturates34.3 g
Carbohydrate97 g
of which sugars27.3 g
Protein49 g
Sodium3481 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
•Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

2
2

• Meanwhile, thinly slice cucumber into rounds. Finely grate carrot (see ingredients). Finely chop garlic. • In a small microwave-safe bowl, add the butter, garlic and a pinch of salt. Microwave in 10 second bursts until melted. Set aside.

3
3

• In a medium bowl, combine carrot, falafel mix and fine breadcrumbs (see ingredients). • Using damp hands, roll and press heaped tablespoons of falafel mix 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 mediumhigh 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

• Meanwhile, slice wholemeal panini in half, then spread with the garlic butter. • Bake directly on a wire oven rack until heated through, 2-3 minutes.

6
6

• In a second medium bowl, combine mixed salad leaves with a drizzle of white wine vinegar and olive oil. • Slice falafels in half. • Spread each half of the panini with capsicum relish and garlic aioli, then top with dressed salad leaves, cucumber and falafel. • Crumble over feta cheese. Serve with fries. Enjoy!