Fushion falafel with spicy potatoes
With Asian cole slaw, cucumber and beetroot
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
200 gram
Aardappelen
80 gram
Falafel
(Bevat Tarwe)
½ zakje(s)
Koreaanse kruidenmix
(Bevat Tarwe, Sesamzaad, Soja)
50 gram
Rodekool, wittekool en wortel
125 gram
Gekookte rode bieten
½ stuk(s)
[Mini-]komkommer
5 ml
Sesamolie
(Bevat Sesamzaad)
5 gram
Chipotle-pasta
½ stuk(s)
Limoen
15 gram
Tahin
(Bevat Sesamzaad)
Zelf toevoegen
1 el
Olijfolie
2 el
Water voor saus
1 tl
Suiker
1 el
[Zoutarme] sojasaus
1 el
Wittewijnazijn
1 el
[Plantaardige] mayonaise
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Heat the oven to 200°C.
- In a small bowl, mix half of the olive oil with the Korean spices*.
- Peel or thoroughly wash the potatoes. Transfer the potato wedges to a parchment-lined baking sheet, add a light drizzle of olive oil, salt and pepper to taste.
- Toss well, making sure the wedges are coated evenly, and bake for 30 - 40 minutes, tossing halfway. At the last minute, add the Korean spicy oil.
*Take care, this ingredient is spicy! Use as preferred.
- In the meantime, juice the lime into a small bowl.
- In a large salad bowl, combine soy sauce, sugar, sesame oil, white wine vinegar, half of the lime juice and half of the water. Whisk to combine. Set aside.
- Cut the cucumber in crescent and dice the beetroot.
- Add the cucumber and rainbow slaw mix to the large salad bowl. Toss well to combine with the sauce. Season with salt and pepper.
- Heat a drizzle of olive oil in a frying pan and fry the falafel for 3 - 5 minutes over high heat.
- In a small bowl, combine the tahini, chipotle paste, the rest of the lime juice, and water.
- Mix to combine and set aside.
- Serve the beetroot on a plate and add the salad with dressing on top.
- Serve along with the potatoes and falafel.
- Drizzle the chipotle-tahini sauce over the falafel and potatoes.
Did you know...if you enjoy seasonal vegetables, then you can't go wrong with beetroot. Grown locally throughout the year, it's an excellent source of potassium and folic acid, making it a healthy choice as well as a sustainable one.
