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Falafel & Middle Eastern Roast Veggies

Falafel & Middle Eastern Roast Veggies

with Dill-Parsley Yoghurt

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Serve up a satisfying bowl that's full of flavour and colour, yet surprisingly light on the carbs. Hearty spinach falafels are the stars of this Middle Eastern feast, complete with zingy pickled onions to balance out the flavours and roasted veggies for all the good stuff!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsVeggieNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:SulphitesEggTree NutsMilk

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 portion


1 sachet

chermoula spice blend



red onion

1 packet

dill & parsley mayonnaise




1 tub

spinach falafel

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

1 bag

spinach & rocket mix

1 packet

flaked almonds

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

1 packet

Greek-style yoghurt


Not included in your delivery


olive oil

¼ tsp


3 tbs

rice wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2114 kJ
Fat40.4 g
of which saturates4 g
Carbohydrate30 g
of which sugars16.6 g
Dietary Fibre14.8 g
Protein19.5 g
Sodium1775 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Cut the cauliflower into small florets. Spread the potato and cauliflower over a lined oven tray (divide between two trays if your tray is getting crowded). Add 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 thick wedges and roast with the other veggies!


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


Cut the lemon into wedges. In a small bowl, combine the Greek-style yoghurt, dill & parsley mayonnaise and a squeeze of lemon juice. Season to taste.


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!). Heat a large frying pan over a medium-high heat with olive oil (1/4 cup for 2 people/ 1/2 cup for 4 people). When the oil is hot, cook the falafel pieces, tossing, until deep golden brown, 5-6 minutes. Add a generous pinch of salt and pepper. Transfer to a plate lined with a paper towel.


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


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