Falafel & Chermoula Roast Veggie Toss
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Falafel & Chermoula Roast Veggie Toss

Falafel & Chermoula Roast Veggie Toss

with Herby Yoghurt, Fetta & Almonds

Hearty spinach falafel is the star of this colourful dish, with the chermoula-spiced roasted veg coming in at a close second. We've also halved the potato quantity and added carrot and capsicum to keep the carbs in check. Tie it all together with a herby yoghurt, pickled cucumber, plus crumbled fetta, to make it even better. Don't forget the flaked almond garnish for some crunch!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
•Climate Superstar
•Veggie
Allergens:
Egg
•Milk
•Almond

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

1

potato

1

carrot

1

capsicum

1 sachet

chermoula spice blend

½

cucumber

1 packet

spinach falafel

(May be present: Sesame, Egg, Gluten, Milk, Soy, Wheat, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanut. )

1 packet

dill & parsley mayonnaise

(Contains Egg;)

1 bag

salad leaves

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

¼ cup

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)2719 kJ
Fat37.9 g
of which saturates7.7 g
Carbohydrate49.3 g
of which sugars20.3 g
Protein22.7 g
Sodium1742 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut potato, carrot and capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and season with a pinch of pepper. Toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• Meanwhile, thinly slice cucumber into half moons (see ingredients). • In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add just enough water to cover the cucumber. Set aside.

3
3

• See 'air fryer tips!' (below). When the veggies have 10 minutes remaining, use your hands to break each spinach falafel into quarters (don't worry if they crumble!). • In a large frying pan, heat some olive oil (1/4 cup for 2 people/ 1/2 cup for 4 people) over medium high heat. When oil is hot, cook falafel pieces, tossing, until deep golden brown, 4-6 minutes. • Season generously, then transfer to a paper towel-lined plate.

4
4

• In a small bowl, combine Greek-style yoghurt, dill & parsley mayonnaise and a splash of the pickling liquid. Season to taste. Set aside.

5
5

• Drain pickled cucumber. • Transfer the slightly cooled roasted veggies to a bowl. • Add salad leaves and pickled cucumber. Drizzle with a little olive oil. Gently toss to combine.

6
6

• Divide Middle Eastern roast veggies between bowls. Top with falafel, some herby yoghurt and crumbled fetta cubes. • Sprinkle with flaked almonds to serve. Enjoy!