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Falafel & Middle Eastern Roast Veggies

Falafel & Middle Eastern Roast Veggies

with Dill-Parsley Yoghurt & Pickled Onion

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Hearty spinach falafels are the stars of this Middle Eastern feast, and our technique of breaking them up before frying ensures they become crisp and golden. With zingy pickled onion to brighten the flavours plus spiced roasted veggies, this is all the good stuff!

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:SulphitesTree NutsMilkEgg

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

sweet potato

1 portion


1 sachet

chermoula spice mix


½ unit

red onion

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

Greek-style yoghurt


1 packet

dill & parsley mayonnaise


½ unit


1 tub

spinach falafel

(May be present Milk, Sesame, Soy, Egg, Gluten)

1 bag

spinach & rocket mix

Not included in your delivery

olive oil

¼ tsp


¼ cup

rice wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2280 kJ
Fat42.8 g
of which saturates4.7 g
Carbohydrate33 g
of which sugars20.7 g
Dietary Fibre0 g
Protein21.8 g
Cholesterol0 mg
Sodium1940 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato (unpeeled) into 2cm chunks. Cut the cauliflower into 2cm florets. Spread the sweet potato and cauliflower over two oven trays lined with baking paper with the chermoula spice blend, the salt and a pinch of pepper. Drizzle with olive oil and toss to coat. Roast until tender, 25-30 minutes. Set aside to cool slightly.

TIP: If you don't like pickled onion, chop the onion into 3cm wedges and roast with the other veggies!


While the veggies are roasting, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, the water and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.


Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. In a small bowl, combine the Greek yoghurt, dill & parsley mayonnaise and a squeeze of lemon juice. Season to taste with salt and pepper.


When the veggies have 5 minutes cook time remaining, use your hands to break each spinach falafel into quarters (don't worry if they crumble!). Return the frying pan to a medium-high heat with enough oil to coat the base of the pan. Add the falafel pieces and cook, stirring, until golden, 4-5 minutes. Season with a generous pinch of salt and pepper. Transfer to a plate lined with a paper towel.


Transfer the roasted veggies to a large bowl. Add the falafel pieces and spinach & rocket mix, then drizzle with a little olive oil. Gently toss to combine.


Drain the pickled onion. Divide the Middle Eastern roast veggies between bowls. Spoon over the dill-parsley yoghurt and top with the pickled onion. Sprinkle with the flaked almonds.

TIP: For the low-calorie option, serve with half the dill and parsley mayo.