Falafel & Middle Eastern Roast Veggie Toss

Name: Falafel & Middle Eastern Roast Veggie Toss with Herby Yoghurt, Fetta & Almonds
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 potato; 1 carrot; 1 capsicum; 1 sachet chermoula spice blend; ½ cucumber; ¼ cup rice wine vinegar; 1 packet spinach falafel; 1 packet dill & parsley mayonnaise; 1 bag salad leaves; 1 packet Fetta Cubes; 1 packet flaked almonds; 1 packet Greek-style yoghurt

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 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.

Tags:

Calorie Smart

•Veggie

Allergens:

Eggs

•Milk

•Almond

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 Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

capsicum

1 sachet

chermoula spice blend

(May be present: Soy.)

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

Nutritional Values

Energy (kJ)2715 kJ

Fat37.2 g

of which saturates7.5 g

Carbohydrate49.8 g

of which sugars20.1 g

Protein22.8 g

Sodium1701 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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!