Falafel Gyros with Harissa Yoghurt Sauce
with pickled onion and roasted potatoesCalories
:
770 kcalProtein
:
25.5g proteinTotal
:
45 minutesDifficulty
:
EasyHigh Veggie
Veggie
Spicy
Allergens:
- Sulphites
- Milk
- Cereals containing gluten
- Wheat
- Wheat
- Cereals containing gluten
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 sachet(s)
Harissa Spice Mix
1 unit(s)
Onion
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Tomato
120 grams
Salad Leaves
1 sachet(s)
Harissa Paste
75 grams
Yoghurt
(Contains: Milk)
2 unit(s)
Naan
(Contains: Cereals containing gluten, Milk, Wheat)
1 sachet(s)
Sweet Chilli Sauce
500 grams
Baby Potatoes
160 grams
Falafel
(May be present: Wheat, Cereals containing gluten, Mustard, Soya)
1 unit(s)
Bell Pepper
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3222 kJ
Energy (kcal)770 kcal
Fat16.5 g
of which saturates3.5 g
Carbohydrate126 g
of which sugars32.2 g
Dietary Fiber19.9 g
Protein25.5 g
Salt5.6 g
Potassium1365.2 mg
Calcium103.5 mg
Iron1.2 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.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil then season with harissa spice, salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Meanwhile, halve, peel and slice the onion as thinly as you can.
- Pop the onion into a bowl with half the red wine vinegar and 1 tsp sugar (per 2P). Add a pinch of salt, mix together and set aside.
- Cut the tomato into 2cm chunks. Trim the salad leaves and roughly chop widthways.
- Halve the pepper and discard the core and seeds. Chop into 1cm chunks.
3
- Pop the harissa paste (add less if you'd prefer things milder) and yoghurt into a bowl.
- Stir to combine, then set aside.
4
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the falafel and bell pepper for 3-5 mins, turning frequently for even cooking.
5
- In a bowl, mix together the remaining red wine vinegar with a drizzle of oil and a pinch of sugar. Season with salt and pepper.
- Just before serving, add the tomato and half the salad leaves to the bowl of dressing and toss to coat.
- Place naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
6
- When ready, pop a warm naan onto each plate.
- Spread over the harissa yoghurt sauce and scatter over the remaining salad leaves.
- Top with the falafel and bell pepper, then drizzle over the sweet chilli sauce. Finish with as much pickled onion as you'd like.
- Serve your falafel gyros with the harissa-spiced potatoes and tomato salad on the side.
