Spinach Falafels & Creamy Italian Sauce

Name: Spinach Falafels & Creamy Italian Sauce with Potato Chunks & Garden Salad
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 potato; 1 sachet garlic & herb seasoning; 1 tomato; 1 cucumber; 1 bag mixed salad leaves; ½ packet red pesto; 1 packet light cooking cream; 1 packet flaked almonds; 1 tub spinach falafel; 1 drizzle vinegar (balsamic or white wine)

with Potato Chunks & Garden Salad

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Calorie Smart

•Veggie

•Easy Prep

•Climate Superstar

Allergens:

Milk

•Almond

The quantities provided above are averages only.

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

DifficultyEasy

Ingredients

Serving amount

potato

1 sachet

garlic & herb seasoning

tomato

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)

Nutritional Values

Energy (kJ)2716 kJ

Fat36.2 g

of which saturates11.8 g

Carbohydrate54.2 g

of which sugars15 g

Protein20.9 g

Sodium1402 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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!