HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Falafel & Spiced Potato Veggie Salad
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Easy Falafel & Spiced Potato Veggie Salad

Easy Falafel & Spiced Potato Veggie Salad

with Tzatziki Drizzle

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All you need is one tray and one pan to make this Middle-Eastern inspired meal. With only four steps, dinner will be on the table in practically no time. Too easy!

Tags:VeggieEasyNot Suitable for CoeliacsQuick PrepNaturally Gluten-Free
Allergens:EggMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

zucchini

1 packet

chopped potato

1 sachet

Aussie spice blend

(May be present Gluten)

1 tub

spinach falafel

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

1

tomato

1 bag

spinach & rocket mix

1 packet

tzatziki

(ContainsEgg, MilkMay be present Tree Nuts)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3238 kJ
Fat60.6 g
of which saturates7.6 g
Carbohydrate49.3 g
of which sugars19.6 g
Protein21.2 g
Sodium1975 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) and zucchini into rounds. Place the veggies and chopped potato on an oven tray lined with baking paper. Drizzle with olive oil then sprinkle with the Aussie spice blend. Toss to coat. Roast until the veggies are tender, 20-25 minutes.

2

While the veggies are roasting, use your hands to break each spinach falafel into quarters (don't worry if they crumble!). When the veggies have 5 minutes remaining, heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the falafels, tossing, for 4-5 minutes or until golden brown. Season to taste and remove from the heat.

3

Slice the tomato into wedges. Add the spinach & rocket mix, tomato and a drizzle of white wine vinegar to the roasted veggies. Gently toss to combine.

4

Divide the spiced potato roast veggie salad between plates. Top with the falafel, and drizzle with the tzatziki and Greek-style yoghurt.