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: Cashew, Walnut, Macadamia, Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Pine Nut, Pecan, Pistachio.)
1 tub
spinach falafel
(May be present: Eggs, Walnut, Macadamia, Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Pine Nut, Pecan, Pistachio, Gluten, Wheat, Almond, Cashew.)
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!
