Spinach Falafels & Creamy Italian Sauce
with Potato Chunks & Garden Salad
- Milk
- Almond
- Eggs
- Traces of Cashew
- Walnut
- Macadamia
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
- Gluten
- Wheat
- Almond
- Cashew
Step right up, falafel lovers, this one is for you. Doused in a creamy pesto sauce, these spinach falafels are all the rage. Paired with a bright garden salad and some crispy potato chunks, tonight's dinner will go down in the history books. This recipe is under 650kcal per serving.
Ingredients
2
potato
1 sachet
garlic & herb seasoning
1
tomato
1
cucumber
1 bag
mixed salad leaves
½ packet
red pesto
(Contains: Milk, Almond May be present: Eggs, Cashew, Walnut, Macadamia)
1 packet
light cooking cream
(Contains: Milk)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 tub
spinach falafel
(May be present: Sesame, Eggs, Gluten, Milk, Soy, Wheat, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanuts)
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Place on a lined oven tray. • Sprinkle over garlic and herb seasoning. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Roughly chop tomato and cucumber. Cut or tear each spinach falafel into quarters (don't worry if they crumble!).
• With 10 minutes cook time remaining on the potato, heat a large frying pan over medium-high heat and add olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • When oil is hot, add falafels and cook, tossing, until deep golden brown, 4-6 minutes. Transfer to a paper towel-lined plate. • Meanwhile, in a medium bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add tomato, cucumber and mixed salad leaves. Toss to coat.
• Wipe out and return frying pan to medium heat. Add red pesto (see ingredients), light cooking cream and a pinch of pepper. Cook, stirring, until slightly thickened, 2-3 minutes.
TIP: Add a splash more water if the sauce looks too thick.
• Divide spinach falafels, potato chunks and garden salad between plates. • Sprinkle flaked almonds over salad. Spoon creamy Italian sauce over falafels to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy red pesto sauce was a standout for many, though opinions on the falafels were mixed — some loved them, while others found them dry and bland.
- Ease of prep: This is a straightforward, quick meal to put together, with several reviewers noting how easy and fuss-free the whole process was.
- Suggestions: Some found the falafels greasy when pan-fried; one reviewer microwaved them instead to reduce the oil. Others suggested swapping the red pesto sauce for hummus or baba ganoush to better complement the falafels.
- Portions: Portion sizes were generally considered generous, with at least one reviewer noting they got three meals from a two-serve pack. A few wished there was a little more sauce.
