Falafel & Roast Veggie Ratatouille
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Falafel & Roast Veggie Ratatouille

Falafel & Roast Veggie Ratatouille

with Couscous, Almonds & Parsley

It's easy to whip up a solid plant-based meal when you have falafels on hand. Give your falafels a French-inspired twist by teaming them with a vibrant ratatouille, which gets a subtly sweet and rich depth of flavour from the roasted veg and our garlic and herb seasoning. Serve over a fluffy and fragrant caramelised onion couscous, and don't forget to add the flaked almonds for crunch!

Tags:
Climate Superstar
•Plant Based
Allergens:
Gluten
•Wheat
•Almond

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 Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

1

tomato

1

carrot

1

capsicum

1

brown onion

1 sachet

vegetable stock powder

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

1 tub

spinach falafel

(May be present: Sesame, Egg, Gluten, Milk, Soy, Wheat, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanut. )

1 sachet

garlic & herb seasoning

1 box

passata

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag

parsley

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tsp

brown sugar

40 g

plant-based butter (for the sauce)

¾ cup

water (for the couscous)

¼ cup

water (for the sauce)

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Nutritional Values

Energy (kJ)3297 kJ
Fat33.2 g
of which saturates7.4 g
Carbohydrate90.2 g
of which sugars30.7 g
Protein24.7 g
Sodium2096 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Medium Saucepan
•Lid
•Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut tomato into wedges. • Roughly chop carrot and capsicum into chunks. • Thinly slice brown onion.

2
2

• Place tomato, carrot and capsicum on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

3
3

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, 1/2 of the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Add vegetable stock powder and the water (for the couscous) and bring to the boil. • Add couscous and 1/2 the plant-based butter and stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with fork.

4
4

• Meanwhile, cut or tear 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 mediumhigh heat. • When oil is hot, cook falafel, tossing, until deep golden brown, 4-6 minutes. Transfer to a paper towel-lined plate.

5
5

• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • Cook garlic & herb seasoning, passata, the water (for the sauce), the remaining brown sugar and plant-based butter until slightly thickened, 1-2 minutes. • Add roasted veggies, gently stirring until combined. Season to taste.

6
6

• Divide caramelised onion couscous between bowls. Top with roast veggie ratatouille and spinach falafel. • Sprinkle with flaked almonds. Tear over parsley leaves to serve. Enjoy!