Lemony Tahini Roast Veg with Falafel
with balsamic drizzle and creamy mash
A recipe conveniently customised just to your liking.
Tags:
Veggie
Allergens:
Sesame
•Mustard
•Milk
•Sulphites
The quantities provided above are averages only.
Total45 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
160 grams
Falafel
(May be present: Wheat, Cereals containing gluten, Mustard, Soya)
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
1 unit(s)
Scallion
150 grams
Baby Carrots
1 pack(s)
Chickpeas
75 grams
Yoghurt
(Contains: Milk)
1 unit(s)
Shallot
1 unit(s)
Parsnip
1 sachet(s)
Honey
1 sachet(s)
Tahini
(Contains: Sesame)
1 unit(s)
Lemon
600 grams
Potatoes
2 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)3728 kJ
Energy (kcal)891 kcal
Fat18.1 g
of which saturates4.7 g
Carbohydrate140.5 g
of which sugars24.7 g
Dietary Fiber29.4 g
Protein29.6 g
Salt3.1 g
Potassium1453.2 mg
Calcium73 mg
Iron1.1 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
•Potato Masher
•Colander
•Pot with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Cook the potatoes in the boiling water until fork tender, 12-18 mins. Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Meanwhile, trim the parsnip then halve lengthways (peeling optional). Chop into roughly 1cm wide, 5cm long batons. Trim and halve the carrots lengthways.
- Peel and quarter the shallot. Trim and thinly slice the scallion.
- Drain and rinse the chickpeas.
- Quarter the lemon.
- Mix yoghurt, tahini, lemon juice to taste (1tsp at a time), salt, pepper and a drizzle of oil together in a small bowl.
3
- Pop the carrots, parsnip, chickpeas and shallot onto a large (lined) baking tray.
- Toss with the Middle Eastern spice, salt, pepper and a good drizzle of oil.
- Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn the tray halfway through.
- When the veg has cooked for 10 mins, add the falafel to the tray and return to the oven, 8-10 mins.
- Once the veg is cooked, toss with the honey, half the balsamic glaze and a knob of butter.
TIP: Use two separate trays if required.
4
- Divide the mash between plates.
- Top with the falafel, roasted chickpeas and veg. Drizzle over the lemony tahini.
- Scatter over sliced scallion and serve remaining lemon wedges alongside.
- Finish with a drizzle of the remaining balsamic glaze.
