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Falafel and Ruby Slaw

Falafel and Ruby Slaw

with roast baby potatoes and tomato relish
4.0(38)
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Calories
: 
556 kcal
Protein
: 
13.1g protein
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Egg
  • Soya
  • Cereals containing gluten
  • Mustard
  • May contain traces of allergens
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

160 grams

Falafel

(Contains: Soya, Cereals containing gluten, Mustard, May contain traces of allergens)

2 sachet(s)

Paprika

(Contains: Mustard)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Energy (kJ)2326 kJ
Energy (kcal)556 kcal
Fat20.1 g
of which saturates1.8 g
Carbohydrate83.9 g
of which sugars22.4 g
Dietary Fiber9.1 g
Protein13.1 g
Salt14.9 g
Potassium394.5 mg
Calcium92.9 mg
Iron0.7 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.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

PDF
Cook the Potatoes
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.
Make the Slaw
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. 
Fry the Falafel
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.
Finish and Serve
4
  • Divide the falafel and roast potatoes between plates.
  • Serve the Ballymaloe relish and cabbage slaw alongside.
  • Finish with a scattering of scallion. 
Meal right image

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