with roast baby potatoes and Ballymaloe relish
A vibrant slaw made from carrot and cabbage is only one of the enticing extras in this veggie recipe. Tender roasted baby potatoes are another exciting side to complement the crispy falafel and make this meal complete.
Allergens
Utensils
Tags
Cabbage
1 unit(s)
Carrot
1 unit(s)
Ballymaloe Tomato Relish
2 pot(s)
Aioli
1 sachet(s)
Scallion
1 unit(s)
Baby Potatoes
500 grams
Falafel
320 grams
Paprika
2 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks. Pop onto a lined baking tray.
- Toss with paprika, salt, pepper and a drizzle of oil.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice.
- Trim the carrot, then coarsely grate (no need to peel).
- Pop the carrot, cabbage and aioli into a bowl. Mix well and season with salt and pepper.
- Trim and thinly slice the scallion.
- With the potatoes have cooked for around 20 mins, place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the falafel until golden, turning frequently for even cooking, 3-5 mins.
- Just before serving, add the Ballymaloe relish and toss to coat.
- Add a knob of butter and a splash of water to loosen. Season to taste with salt and pepper.
- Divide the falafel and roast potatoes between plates.
- Serve the cabbage slaw alongside.
- Finish with a scattering of scallion.
2663
kJ
Energy (kJ)
636
kcal
Energy (kcal)
23.1
g
Fat
3
g
of which saturates
86.9
g
Carbohydrate
37.6
g
of which sugars
19.7
g
Dietary Fiber
18.3
g
Protein
0
mg
Cholesterol
16.04
g
Salt
with roast baby potatoes and zesty cabbage slaw
