What are the main ingredients in Falafels & Marmalade-glazed Carrots?

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

What is the nutritional information of Falafels & Marmalade-glazed Carrots?

Calories: 710, Carbs: 126 grams, Fat: grams, Protein: 18.7 grams, Sugar: 44.5 grams, Salt: 682 grams

How do I prepare Falafels & Marmalade-glazed Carrots?

BRING IT TOGETHER: Plate up the pearled barley. Top with the glazed carrot, the shredded salad leaves, and the crispy falafels. Scatter over the diced cucumber and the toasted almonds. Dollop over the coconut yoghurt and drizzle over the lemon juice (to taste). 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-glazed Carrots?

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

Falafels & Marmalade-glazed Carrots

You know how the saying goes, Chef! “A wise bear always keeps a marmalade sandwich in his hat in case of emergency”. Inspired by this tasty piece of advice, we’ve created a marmalade-glazed carrot salad, tossed with crispy leaves on a bed of pearled barley. Served with golden Outcast Falafels and dollops of coconut yoghurt.

Falafels & Marmalade-glazed 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
Honey
Lemon Juice
Marmalade
Outcast Falafels
Pearled Barley
Salad Leaves

From your kitchen:

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

Photo of Falafels & Marmalade-glazed Carrots

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 salad leaves, and the crispy falafels. Scatter over the diced cucumber and the toasted almonds. Dollop over the coconut yoghurt and drizzle over the lemon juice (to taste).

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

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 salad leaves, and the crispy falafels. Scatter over the diced cucumber and the toasted almonds. Dollop over the coconut yoghurt and drizzle over the lemon juice (to taste).

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

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 salad leaves, and the crispy falafels. Scatter over the diced cucumber and the toasted almonds. Dollop over the coconut yoghurt and drizzle over the lemon juice (to taste).

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

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 salad leaves, and the crispy falafels. Scatter over the diced cucumber and the toasted almonds. Dollop over the coconut yoghurt and drizzle over the lemon juice (to taste).