Harissa Falafels and Spiced Chips
with Red Pepper Chiili Jelly, Salad and Pumpkin Seeds
- Sulphites
- Egg
- Mustard
Ingredients
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
25 grams
Harissa Paste
64 grams
Mayonnaise
(Contains: Egg, Mustard)
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
Nutritional information
Utensils
Instructions
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.
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.
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: Save the remaining harissa for another recipe. if you'd like.
Just before serving, add the baby leaves to the bowl of tomatoes and toss to combine.
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!
