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Mediterranean-style falafel crumb & loaded fries with peach & mango drizzle recipe

Mediterranean-style falafel crumb & loaded fries with peach & mango drizzle

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 2 Oven tray
  • Baking paper
  • 1 Large frypan
  • 1 Small bowl

Ingredients

Fries

  • 800 g potatoes or frozen potato chips
  • 1 tbsp olive oil
  • 1 tbsp Moroccan seasoning

Falafels

  • 420 g frozen falafels or gluten-free falafels
  • 1 tbsp olive oil

Drizzle

  • 2 tbsp peach & mango chutney or apricot jam
  • ½ cup Greek yoghurt
  • 1 tsp honey

Toppings

  • 1 lemon
  • 1 tbsp olive oil
  • 1 bunch 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