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: Soy, Sesame, Eggs, Gluten, Milk, 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: Soy, Sesame, Milk, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Cashew.)
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!
