Double Falafel and Ruby Slaw
with roast baby potatoes and tomato relish
A vibrant slaw made from carrot and cabbage is only one of the enticing extras in this veggie recipe. Tender roasted baby potatoes are another exciting side to complement the crispy falafel and make this meal complete.
Tags:
Veggie
Allergens:
Mustard
•Egg
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Cabbage
1 unit(s)
Carrot
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Scallion
500 grams
Baby Potatoes
320 grams
Falafel
2 sachet(s)
Paprika
(Contains: Mustard)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2818 kJ
Energy (kcal)674 kcal
Fat23.3 g
of which saturates2.2 g
Carbohydrate99 g
of which sugars25.5 g
Dietary Fiber13.5 g
Protein18.1 g
Cholesterol0 mg
Salt15.8 g
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.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks. Pop onto a lined baking tray.
- Toss with paprika, salt, pepper and a drizzle of oil.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice.
- Trim the carrot, then coarsely grate (no need to peel).
- Pop the carrot, cabbage and aioli into a bowl. Mix well and season with salt and pepper.
- Trim and thinly slice the scallion.
3
- With the potatoes have cooked for around 20 mins, place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the falafel until golden, turning frequently for even cooking, 3-5 mins.
4
- Divide the falafel and roast potatoes between plates.
- Serve the Ballymaloe relish and cabbage slaw alongside.
- Finish with a scattering of scallion.
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