Mediterranean-style falafel crumb & loaded fries with peach & mango drizzle
Print RecipeServings: people
Equipment
- 2 Oven tray
- Baking paper
- 1 Large frypan
- 1 Small bowl
Ingredients
Fries
- 800 g potatoes or frozen potato chips
- 1 tbsp / 15 ml olive oil
- 1 tbsp Moroccan seasoning
Falafels
- 420 g frozen falafels or gluten-free falafels
- 1 tbsp / 1 tbsp olive oil
Drizzle
- 2 tbsp peach & mango chutney or apricot jam
- ½ cup / 125 g Greek yoghurt
- 1 tsp honey
Toppings
- 1 lemon
- 1 tbsp olive oil
- 1 bunch / ½ cup parsley
- 1 lettuce
- 2 tomato
- 1 cucumber
- 1 carrot
Instructions
Before you start
- Preheat the oven to 220 °C or 210 °C fan bake. Line two oven trays with baking paper.
Bake fries
- Slice the unpeeled 800 g potatoes into 1cm thick fries. Place on one of the prepared oven trays, drizzle with 1 tbsp olive oil, sprinkle over 1 tbsp Moroccan seasoning and season with salt and pepper. Toss to combine. Bake in the oven for 20-25 minutes, or until golden and tender.
Bake falafels
- Add 420 g frozen falafels to the other prepared oven tray and cook in the oven according to packet directions. When there are 4 minutes of cooking time remaining, remove the falafels from the oven and roughly chop.
Make drizzle
- Meanwhile, in a small bowl combine 2 tbsp peach & mango chutney, ½ cup Greek yoghurt and 1 tsp honey.
Prep toppings
- Slice 1 lemon into wedges and squeeze 1 tbsp of juice into a large bowl. Set the remaining wedges aside. Add 1 tbsp olive oil. Thinly slice 1 lettuce. Dice 2 tomato and 1 cucumber. Peel and finely dice or grate 1 carrot. Roughly chop 1 bunch parsley. Add the lettuce, tomato, cucumber, carrot and half of the parsley to the bowl with the lemon. Season with salt and pepper, toss to combine and set aside.
Fry falafels
- Heat 1 tbsp olive oil in a large frypan on high heat. Add the chopped falafels and cook, breaking up the falafels with a spoon, until crispy and crumbly.
To serve
- Serve the loaded fries on the baking tray and top with the lettuce, tomatoes, cucumber, carrot and falafels. Dollop over the peach & mango drizzle and garnish with the remaining parsley. Serve with a lemon wedge on the side.
Nutrition
Calories: 552kcal | Carbohydrates: 77g | Protein: 18g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 550mg | Potassium: 1446mg | Fiber: 9g | Sugar: 17g | Calcium: 130mg | Iron: 4mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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