Falafel with Zhoug & Greek-Style Cheese
with roasted vegetables, baby potatoes & parsleyCalories
:
711 kcalProtein
:
19.4g proteinTotal
:
45 minutesDifficulty
:
MediumVeggie
Extra Veggies
Fibermaxxing
One-Pot Dish
Improved Ingredient
Allergens:
- Melk (inclusief lactose)
- Gluten
- Mosterd
- Soja
- Tarwe
- May contain traces of allergens
There is an improved ingredient in your box! These falafel balls are now even more delicious, both in taste and texture. Enjoy!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
4 piece
Falafel
(May be present: Gluten, Mosterd, Soja, Tarwe)
200 g
Baby potatoes
½ piece
Courgette
½ piece
Eggplant
½ piece
Bell pepper
½ piece
Red onion
½ piece
Garlic
½ sachet(s)
Middle Eastern spice mix
25 g
Zhoug
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] mayonnaise
½ milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2973 kJ
Calories711 kcal
Fat37 g
Saturated Fat7.9 g
Carbohydrate67.4 g
Sugar20.9 g
Dietary Fiber18.6 g
Protein19.4 g
Salt2.6 g
Potassium858.4 mg
Calcium77.3 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 200°C. Boil plenty of salted water in a pot or saucepan.
- Halve the baby potatoes and parboil for 5 minutes, then drain and set aside.
- Quarter the onion and chop the bell pepper into thin strips.
- Slice the eggplant and the courgette into thin crescents. Crush or mince the garlic.
Did you know... the courgette in this recipe contains vitamin C, a nutrient that contributes to the normal function of the immune system.
2
- Transfer the vegetables, the garlic, the potatoes and three quarters of the Middle Eastern spices to a large bowl, then drizzle with olive oil.
- Season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and roast in the oven for 25 - 30 minutes or until done, tossing halfway.
- Meanwhile, chop the parsley.
3
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the falafel for 6 minutes.
- In a small bowl, combine the mayonnaise with the water for the sauce and the rest of the Middle Eastern spices.
- Drizzle half of the zhoug* over the vegetables and toss well to coat.
*Take care, this ingredient is spicy! Use as preferred.
4
- Serve everything on deep plates.
- Crumble over the cheese and scatter over the parsley.
- Drizzle with the mayonnaise and the rest of the zhoug as preferred.
