eCook Meal
Falafels & Marmalade-glazed Carrots
with pearled barley & coconut yoghurt
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.
Serving guide
Choose your portion size.
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).
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).
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).
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).
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R137.11
for 4 servings · R34.28 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Coconut Yoghurt needs 160 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Marmalade needs 80 mlOnion Marmalade with Mustard Seeds 200 g R54.99 · whole pack (size can't be divided)R54.99
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Honey needs 40 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 8% of packR11.20
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Outcast Falafels
- Pearled Barley
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Falafels & Marmalade-glazed Carrots?
The preparation time for Falafels & Marmalade-glazed Carrots with pearled barley & coconut yoghurt is between 25 and 45 minutes.
What is the total time required to make Falafels & Marmalade-glazed Carrots with pearled barley & coconut yoghurt?
The total time required to make Falafels & Marmalade-glazed Carrots with pearled barley & coconut yoghurt is between 40 and 60 minutes.
How many servings does Falafels & Marmalade-glazed Carrots provide?
4 servings
What are the main ingredients in Falafels & Marmalade-glazed Carrots?
Almonds, Carrot, Coconut Yoghurt, Cucumber, Honey, Lemon Juice, Marmalade, Outcast Falafels, Pearled Barley, Salad Leaves
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?
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. 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. 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.
What should be prepared from my kitchen to make Falafels & Marmalade-glazed Carrots?
Almonds, Carrot, Coconut Yoghurt, Cucumber, Honey, Lemon Juice, Marmalade, Outcast Falafels, Pearled Barley, Salad Leaves
How many calories does Falafels & Marmalade-glazed Carrots have?
710 calories
How much fat content does Falafels & Marmalade-glazed Carrots have?
grams