Double Falafel and Mediterranean Roast Veg
with potatoes and salad
A recipe conveniently customised just to your liking.
Tags:
Veggie
Allergens:
Sulphites
•Egg
•Mustard
•Wheat
•Sesame
The quantities provided above are averages only.
Total35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Tomato
1 unit(s)
Bell Pepper
120 grams
Salad Leaves
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 sachet(s)
Crispy Onions
(Contains: Wheat)
320 grams
Falafel
1 sachet(s)
Tahini
(Contains: Sesame)
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Mustard, Sesame)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3143 kJ
Energy (kcal)751 kcal
Fat26 g
of which saturates5.4 g
Carbohydrate105.1 g
of which sugars17.1 g
Dietary Fiber21.3 g
Protein21.9 g
Salt5 g
Potassium1392.6 mg
Calcium53.8 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (no need to peel).
- Pop onto a large baking tray. Toss with oil, half the Middle Eastern spice, salt and pepper. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Pop the bell pepper onto a separate lined baking tray.
- Toss with remaining Middle Eastern spice mix, salt, pepper and a drizzle of oil.
- Roast on the middle shelf until soft and slightly charred, 15-18 mins.
3
- Meanwhile, chop the tomato into 2cm pieces.
- Trim the salad leaves, then chop or tear into bite-sized pieces.
- Just before serving, toss the salad leaves and tomato with apple cider vinegar and a drizzle of oil.
4
- When the wedges have 5 mins of cooking remaining, place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the falafel until browned, 3-5 mins, turning frequently for even cooking.
5
- Meanwhile, in a small bowl, mix together the mayo and tahini sauce.
- Once combined, set aside.
6
- Once the falafel is cooked, divide between plates, drizzling the tahini mayo over the top.
- Serve with the wedges, salad and roast veg alongside.
- Finish with a scattering of crispy onions.
