What are the main ingredients in Falafels & Marmalade Carrots?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Falafels & Marmalade Carrots?

Calories: 774, Carbs: 144 grams, Fat: grams, Protein: 21.6 grams, Sugar: 47.2 grams, Salt: 695 grams

How do I prepare Falafels & Marmalade Carrots?

BRING IT TOGETHER: Plate up the pearled barley. Top with the glazed carrot, the shredded green leaves, and the crispy falafels. Scatter over the diced cucumber and the toasted almonds. Dollop over the coconut yoghurt and drizzle over a squeeze of lemon juice. Garnish with the lemon zest (to taste). Serve any remaining lemon wedges on the side. FRY THE FALAFELS: Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. BEGIN THE BARLEY: Place the pearled barley in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover. SWEET CARROTS: Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, mix together the marmalade and the honey. Loosen with a splash of hot water if too thick. In the final 10 minutes, baste the carrot with the sweet marmalade.

What should be prepared from my kitchen to make Falafels & Marmalade Carrots?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Falafels & Marmalade Carrots

We show you a whole new world of making sweet carrots, with a marmalade & honey glaze that makes these oven roasted wedges glisten with deliciousness. Served with fresh greens, crispy, golden falafels, cooling cucumber, nutty almonds, and a smooth coconut yoghurt drizzle. Finishes with a zesty squeeze of lemon juice.

Falafels & Marmalade Carrots

with pearled barley & coconut yoghurt

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Carrot
Coconut Yoghurt
Cucumber
Green Leaves
Honey
Lemon
Marmalade
Outcast Falafels
Pearled Barley

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

SWEET CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, mix together the marmalade and the honey. Loosen with a splash of hot water if too thick. In the final 10 minutes, baste the carrot with the sweet marmalade.
BEGIN THE BARLEY
Place the pearled barley in a pot with 250ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE FALAFELS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
BRING IT TOGETHER
Plate up the pearled barley. Top with the glazed carrot, the shredded green leaves, and the crispy falafels. Scatter over the diced cucumber and the toasted almonds. Dollop over the coconut yoghurt and drizzle over a squeeze of lemon juice. Garnish with the lemon zest (to taste). Serve any remaining lemon wedges on the side.

Carrot - 240g
Marmalade - 20ml
Honey - 10ml
Pearled Barley - 75ml
Almonds - 10g
Outcast Falafels - 6
Green Leaves - 20g
Cucumber - 50g
Coconut Yoghurt - 40ml
Lemon - 1

Download the Recipe

Serves 2

SWEET CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In a bowl, mix together the marmalade and the honey. Loosen with a splash of hot water if too thick. In the final 10 minutes, baste the carrot with the sweet marmalade.
BEGIN THE BARLEY
Place the pearled barley in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE FALAFELS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
BRING IT TOGETHER
Plate up the pearled barley. Top with the glazed carrot, the shredded green leaves, and the crispy falafels. Scatter over the diced cucumber and the toasted almonds. Dollop over the coconut yoghurt and drizzle over a squeeze of lemon juice. Garnish with the lemon zest (to taste). Serve any remaining lemon wedges on the side.

Carrot - 480g
Marmalade - 40ml
Honey - 20ml
Pearled Barley - 150ml
Almonds - 20g
Outcast Falafels - 12
Green Leaves - 40g
Cucumber - 100g
Coconut Yoghurt - 80ml
Lemon - 1

Download the Recipe

Serves 3

SWEET CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In a bowl, mix together the marmalade and the honey. Loosen with a splash of hot water if too thick. In the final 10 minutes, baste the carrot with the sweet marmalade.
BEGIN THE BARLEY
Place the pearled barley in a pot with 750ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE FALAFELS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
BRING IT TOGETHER
Plate up the pearled barley. Top with the glazed carrot, the shredded green leaves, and the crispy falafels. Scatter over the diced cucumber and the toasted almonds. Dollop over the coconut yoghurt and drizzle over a squeeze of lemon juice. Garnish with the lemon zest (to taste). Serve any remaining lemon wedges on the side.

Carrot - 720g
Marmalade - 60ml
Honey - 30ml
Pearled Barley - 225ml
Almonds - 30g
Outcast Falafels - 18
Green Leaves - 60g
Cucumber - 150g
Coconut Yoghurt - 125ml
Lemon - 1

Download the Recipe

Serves 4

SWEET CARROTS
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In a bowl, mix together the marmalade and the honey. Loosen with a splash of hot water if too thick. In the final 10 minutes, baste the carrot with the sweet marmalade.
BEGIN THE BARLEY
Place the pearled barley in a pot with 1L of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE FALAFELS
Return the pan to medium heat with enough oil to cover the base. When hot, fry the falafels until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
BRING IT TOGETHER
Plate up the pearled barley. Top with the glazed carrot, the shredded green leaves, and the crispy falafels. Scatter over the diced cucumber and the toasted almonds. Dollop over the coconut yoghurt and drizzle over a squeeze of lemon juice. Garnish with the lemon zest (to taste). Serve any remaining lemon wedges on the side.