Falafel & Chermoula Roast Veggie Toss

Name: Falafel & Chermoula Roast Veggie Toss with Herby Yoghurt, Fetta & Almonds
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Chermoula Spice Blend; Rocket; 1 packet Dill & Parsley Mayonnaise; 1 packet Flaked Almonds; 1 packet Greek-Style Yoghurt; 1 Capsicum; 1 packet Spinach Falafel; 1 Potato; 1 Cucumber; 1 Carrot; 1 packet Fetta Cubes; 1 packet Spinach & Rocket Mix

with Herby Yoghurt, Fetta & Almonds

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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:

Chef's Choice

•Vegetarian

Allergens:

Eggs

•Almond

•Milk

The quantities provided above are averages only.

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chermoula Spice Blend

Rocket

1 packet

Dill & Parsley Mayonnaise

1 packet

Flaked Almonds

1 packet

Greek-Style Yoghurt

Capsicum

1 packet

Spinach Falafel

Potato

Cucumber

Carrot

1 packet

Fetta Cubes

1 packet

Spinach & Rocket Mix

Nutritional Values

Calories709 kcal

Energy (kJ)2960 kJ

Fat40 g

of which saturates6.9 g

Carbohydrate53.5 g

of which sugars19.6 g

Dietary Fibre21.9 g

Protein26.7 g

Sodium1380 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

• 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.

• 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.

• 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.

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

• 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.

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