Easy Falafel & Spiced Potato Veggie Salad
with Tzatziki Drizzle
All you need is one tray and one pan to make this Middle-Eastern inspired meal. With only four steps, dinner will be on the table in practically no time. Too easy!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
zucchini
1 packet
chopped potato
1 sachet
Aussie spice blend
1 tub
spinach falafel
(May be present: Sesame, Egg, Gluten, Milk, Soy, Wheat, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanut. )
1
tomato
1 bag
spinach & rocket mix
1 packet
tzatziki
(Contains Egg, Milk; May be present: Cashew, Walnut, Almond, Macadamia. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) and zucchini into rounds. Place the veggies and chopped potato on an oven tray lined with baking paper. Drizzle with olive oil then sprinkle with the Aussie spice blend. Toss to coat. Roast until the veggies are tender, 20-25 minutes.
While the veggies are roasting, use your hands to break each spinach falafel into quarters (don't worry if they crumble!). When the veggies have 5 minutes remaining, heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the falafels, tossing, for 4-5 minutes or until golden brown. Season to taste and remove from the heat.
Slice the tomato into wedges. Add the spinach & rocket mix, tomato and a drizzle of white wine vinegar to the roasted veggies. Gently toss to combine.
Divide the spiced potato roast veggie salad between plates. Top with the falafel, and drizzle with the tzatziki and Greek-style yoghurt.