Recipe0
← Back to recipes

Apricot-Glazed Falafel Nourish Plate with Roasted Veggies, Slaw, Pine Nuts & Garlic Dip

Make friends with plant-based ingredients by teaming hearty falafels with some stellar sides: chermoula roasted veggies, a crunchy slaw and a garlic dip so flavourful, you'll want to add it to everything. This recipe is under 650kcal per serving. Unfortunately, this week's shredded cabbage was in short supply, so we've replaced it with slaw mix. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

View recipe source
Under 650kcal Climate Superstar Plant Based
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 carrot
  • 1 bag peeled pumpkin pieces
  • 1 sachet garlic & herb seasoning
  • 1 bag super slaw
  • 1 white wine vinegar
  • 1 packet falafel mix
  • 1 packet pine nuts
  • 0.5 packets fine breadcrumbs
  • 0.5 packets apricot sauce
  • 1 bag baby spinach leaves
  • 1 packet garlic dip
  • olive oil
  • 2 carrots
  • 1 bag peeled pumpkin pieces
  • 1 sachet garlic & herb seasoning
  • 1 bag super slaw
  • 1 white wine vinegar
  • 2 packets falafel mix
  • 2 packets pine nuts
  • 1 packet fine breadcrumbs
  • 1 packet apricot sauce
  • 1 bag baby spinach leaves
  • 1 packet garlic dip

Instructions

  1. • Preheat oven to 220°C/200°C fan-forced.
    • Finely grate half the carrot and cut the
    remaining carrot into bite-sized chunks.
    • Place chopped carrot and peeled pumpkin
    pieces on a lined oven tray. Sprinkle over garlic
    & herb seasoning, drizzle with olive oil and toss
    to coat. Spread out evenly.
    • Roast until tender, 20-25 minutes.
  2. • Meanwhile, combine super slaw, a drizzle of
    white wine vinegar and a good pinch of sugar
    and salt in a medium bowl. Set aside.
    • Heat a large frying pan over medium-high heat.
    Toast pine nuts, tossing, until golden,
    2-5 minutes. Transfer to a bowl.
  3. • In a second medium bowl, combine grated
    carrot, falafel mix and fine breadcrumbs
    (see ingredients).
    • Using damp hands, roll and press heaped
    tablespoons of falafel mixture into small balls
    (4-5 per person). Transfer to a plate.
  4. • When the veggies have 15 minutes remaining,
    return frying pan to medium-high heat and add
    olive oil (1/4 cup for 2 people / 1/2 cup for 4 people).
    • When oil is hot, cook falafels, turning, until
    browned and heated through, 5-7 minutes
    (cook in batches if your pan is getting crowded).
    • Transfer falafels to a bowl, then add apricot
    sauce (see ingredients) and toss falafels to coat.
    TIP: Ensuring the oil in the pan is hot before cooking
    gives the falafels a crispy texture and prevents them
    from sticking.
  5. • To the slaw, add baby spinach leaves and a
    drizzle of olive oil. Toss to combine.
  6. • Divide roasted veggies, slaw and apricot-glazed
    falafels between plates.
    • Dollop with garlic dip and garnish with toasted
    pine nuts to serve. Enjoy!