Falafel & Middle Eastern Roast Veggie Toss
with Herby Yoghurt, Fetta & Almonds
- Eggs
- Milk
- Almond
- Soy
- May contain traces of allergens
- Sesame
- Eggs
- Gluten
- Milk
- Wheat
- Almond
- Brazil nut
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Peanuts
- Traces of Cashew
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 pumpkin to keep the carbs in check. Tie it all together with a dill and parsley yoghurt, pickled onion, 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.
Ingredients
1
potato
1
carrot
1
capsicum
1 sachet
chermoula spice blend
(May be present: Soy)
½
cucumber
1 packet
spinach falafel
(May be present: Sesame, Eggs, Gluten, Milk, Soy, Wheat, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanuts)
1 packet
dill & parsley mayonnaise
(Contains: Eggs)
1 bag
salad leaves
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, 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
rice wine vinegar
Utensils
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 rice wine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add just enough water to cover the cucumber. Set aside.
• 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!
