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Glazed Falafels and Spiced Chips
Glazed Falafels and Spiced Chips

Glazed Falafels and Spiced Chips

with Pesto & Roasted Garlic Yogurt, Salad and Pumpkin Seeds

Our Glazed Falafels and Spiced Chips is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Climate Conscious
New
Allergens:
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Roasted Spice and Herb Blend

3 unit(s)

Garlic Clove**

1 unit(s)

Medium Tomato

37.5 grams

Fresh Pesto

(Contains: Milk)

171 grams

Ready to Eat Falafels

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

25 grams

Red Pepper Chilli Jelly

20 grams

Baby Leaf Mix

15 grams

Pumpkin Seeds

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kcal)525 kcal
Energy (kJ)2196 kJ
Fat23.1 g
of which saturates5.7 g
Carbohydrate67.8 g
of which sugars15.9 g
Dietary Fibre9.4 g
Protein11.6 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Kitchen Shears
Aluminum Foil
Bowl

Instructions

Chip, Chip, Hooray
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the roasted spice and herb blend. Toss to coat, then spread out in a single layer.  TIP: Use two baking trays if necessary.

When the oven is hot, bake the chips on the top shelf until golden, 25-30 mins. Turn halfway through.

Roast the Garlic
2

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the parcel on another baking tray until soft, 10-12 mins, then remove from the oven and allow to cool.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Dress the Tomatoes
3

While everything cooks, cut the tomato into 1cm chunks.

In a large bowl, add the tomato chunks, sugar and olive oil for the dressing (see pantry for both amounts), then mix in half the pesto (see ingredients for amount).

Toss to combine and set aside.

Mix your Pesto Yogurt
4

When the chips have 10 mins left, place the falafels onto the baking tray used for the garlic and bake on the middle shelf of your oven until golden brown, 5-8 mins.

Meanwhile, in a medium bowl, mix together the yoghurt, roasted garlic and the remaining pesto. Season with salt and pepper, then set your pesto yoghurt aside.

Glaze the Falafels
5

Once the falafels have baked, drizzle each with the red pepper chilli jelly and shake the tray to glaze them.

Just before serving, add the baby leaves to the bowl of tomatoes and toss to combine. 

Serve Up
6

Transfer the glazed falafels to your plates and drizzle over the pesto yogurt. Sprinkle over the pumpkin seeds.

Serve with the salad and spiced chips alongside.

Enjoy! 

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