Spinach Falafels & Creamy Italian Sauce
with Potato Chunks & Garden Salad
Step right up, falafel lovers, this one is for you. Doused in a creamy pesto sauce, these spinach falafels are all the rage. Paired with a bright garden salad and some crispy potato chunks, tonight's dinner will go down in the history books.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
2
potato
1 sachet
garlic & herb seasoning
1
tomato
1
cucumber
1 bag
mixed salad leaves
½ packet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
1 packet
light cooking cream
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
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. )
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Place on a lined oven tray. • Sprinkle over garlic and herb seasoning. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Roughly chop tomato and cucumber. Cut or tear each spinach falafel into quarters (don't worry if they crumble!).
• With 10 minutes cook time remaining on the potato, heat a large frying pan over medium-high heat and add olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • When oil is hot, add falafels and cook, tossing, until deep golden brown, 4-6 minutes. Transfer to a paper towel-lined plate. • Meanwhile, in a medium bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add tomato, cucumber and mixed salad leaves. Toss to coat.
• Wipe out and return frying pan to medium heat. Add red pesto (see ingredients), light cooking cream and a pinch of pepper. Cook, stirring, until slightly thickened, 2-3 minutes.
TIP: Add a splash more water if the sauce looks too thick.
• Divide spinach falafels, potato chunks and garden salad between plates. • Sprinkle flaked almonds over salad. Spoon creamy Italian sauce over falafels to serve. Enjoy!