Batata Harra Loaded Wedges with Crispy Falafel & Pickled Veggies

Batata Harra Loaded Wedges with Crispy Falafel & Pickled Veggies

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Plant Power (3 Nights For 2) on Sunday, April 28, 2024.
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The combination of spicy and savoury flavours, coupled with golden baked falafel and the freshness of the pickled veggies, make for a truly satisfying and delicious meal. Whether you're a fan of Middle Eastern cuisine or looking to try something new, our version is sure to tantalise your taste buds and leave you feeling full and satisfied.

Ingredients

Wedges

  • 400g potatoes, cut into wedges
  • 1 parsnip, cut into wedges
  • 30g garlic & coriander oil
  • 1 pinch of chilli flakes, optional

Veggies

  • 1 radish, thinly sliced into rounds
  • 1/2 red onion, thinly sliced into rounds
  • 1 tomato, diced 1cm
  • 1 Lebanese cucumber, peeled into ribbons
  • 2 Tbsp white wine vinegar

Falafel

  • 1 drizzle of oil
  • 200g falafel

To Serve

  • 100g hummus
  • 1 pack dukkah

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Cut potatoes and parsnip into wedges. Toss on a lined oven tray with garlic & coriander oil and chilli flakes (if using), and season with salt and pepper. Cook for 25-30 minutes, until tender and golden, tossing halfway through cook time to ensure even cooking.
  3. Thinly slice radish and onion into rounds. Dice tomato 1cm and peel cucumber into ribbons. Toss in a bowl with vinegar. Season to taste with salt and pepper. Set aside to serve.
  4. Heat oil in a frypan on medium-high heat. Cook falafel for about 4 minutes each side, until crispy and hot through. Cut falafel in half.
  5. Top wedges with falafel, veggies and a of hummus. Sprinkle over dukkah.

Nutritional Information

Energy 2745 kj
656 kcal
Protein 15.6g
Carbohydrate 56.5g
Fat 37.1g