Harissa Falafels and Seasoned Chips
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Harissa Falafels and Seasoned Chips

Harissa Falafels and Seasoned Chips

with Red Pepper Chilli Jelly, Salad and Pumpkin Seeds

Hailing from Middle Eastern and Levantine cuisine, falafel are a fast favourite with vegetarians and meat-eaters alike due to their unique texture and versatile flavour. Our Harissa Falafels and Seasoned Chips pair these veggie fritters with punchy harissa mayo and red pepper chilli jelly for a sizzle of spice with a fresh salad on the side.

Tags:
Under 650 calories
Veggie
Spicy
Climate Conscious
New
Allergens:
Sulphites
Egg
Mustard

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.

Preparation Time35 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Roasted Spice and Herb Blend

1 unit(s)

Medium Tomato

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

171 grams

Ready to Eat Falafels

64 grams

Mayonnaise

(Contains Egg, Mustard)

25 grams

Harissa Paste

(Contains Sulphites)

50 grams

Baby Leaf Mix

50 grams

Red Pepper Chilli Jelly

15 grams

Pumpkin Seeds

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)2547 kJ
Energy (kcal)609 kcal
Fat26.3 g
of which saturates2.5 g
Carbohydrate81 g
of which sugars23.5 g
Protein12.4 g
Salt1.72 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Bowl
Small 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).

Get Baking
2

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.

Dress the Tomatoes
3

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

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts), then add in the tomato chunks.

Toss to combine and set aside.

Mix your Harissa-Mayo
4

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

Meanwhile, in a small bowl, mix together the mayo and harissa (see ingredients for amount). Season with salt and pepper, then set your harissa mayo aside.

TIP: Keep any remaining harissa for another recipe.

Toss the Salad
5

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

Serve Up
6

Transfer the falafels to your plates and drizzle over the harissa mayo and the red pepper chilli jelly. Sprinkle over the pumpkin seeds.

Serve with the salad and spiced chips alongside.

Enjoy!