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Sticky Glazed Falafels and Seasoned Chips
Sticky Glazed Falafels and Seasoned Chips

Sticky Glazed Falafels and Seasoned Chips

with Harissa Mayo, Salad and Pumpkin Seeds

Recipe Development Team
Recipe Development TeamPublished on November 05, 2024

A vegetarian favourite, falafels are a versatile chickpea-based fritter that's great at absorbing flavour. Glazed with red pepper chilli jelly and drizzled with harissa mayo, these Sticky Glazed Falafels and Seasoned Chips make a hearty vegetarian meal.

Tags:
Veggie
Spicy
Calorie Smart
Climate Conscious
Allergens:
Sulphites
Egg
Mustard

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

1 unit(s)

Medium Tomato

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

25 grams

Harissa Paste

(Contains: Sulphites)

64 grams

Mayonnaise

(Contains: Egg, Mustard)

171 grams

Ready to Eat Falafels

37 grams

Red Pepper Chilli Jelly

50 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 (kJ)2474 kJ
Energy (kcal)591 kcal
Fat26.2 g
of which saturates2.5 g
Carbohydrate77.5 g
of which sugars20.1 g
Dietary Fibre12.9 g
Protein12.2 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Baking Tray
Large Bowl
Small Bowl

Cooking Instructions and Tips

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 the chips cook, 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

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.

Cook the Falafels
5

When the chips have 5 mins remaining, place the falafels on a plate and microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs.

If you don't have a microwave, place the falafels onto a baking tray and bake on the top shelf until golden brown, 5-8 mins.

Once cooked, drizzle over the red pepper chilli jelly and turn to coat each falafel.

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 dollop some harissa mayo alongside. Sprinkle over the pumpkin seeds.

Serve with the salad and spiced chips alongside.

Enjoy! 

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