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BBQ-Sauced Falafel Plates

BBQ-Sauced Falafel Plates

with Jalapeno Popper Creamed Corn and Broccoli

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Who says BBQ plates have to be about meat? Crispy falafel dressed with sweet and smoky BBQ are paired with jalapeño popper-inspired corn and garlic broccoli.

Tags:SpicyVeggie
Allergens:Mustard/MoutardeMilk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 unit

Falafel

4 tbsp

BBQ Sauce

(ContainsMustard/Moutarde)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

7 g

Chives

341 mL

Canned Corn

50 g

Shallot

2 tbsp

Cream Cheese

(ContainsMilk/Lait)

¾ tsp

Garlic Salt

1 unit

Jalapeño

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

227 g

Broccoli, florets

28 g

Crispy Shallots

(ContainsWheat/Blé)

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.06 tsp

Salt*

0.13 tsp

Pepper*

¼ cup

Milk*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat39 g
Saturated Fat17 g
Carbohydrate98 g
Sugar34 g
Dietary Fiber12 g
Protein23 g
Cholesterol45 mg
Sodium1750 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Measuring Spoons
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Medium Bowl
Measuring Cups
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Cut broccoli into bite-sized pieces. Peel, then cut shallot into 1/2-inch pieces. Core, then finely chop 1 tbsp jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Snip or chop chives into 1/2-inch pieces. Drain, then rinse corn.

2

Toss falafel with 1 1/2 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Roast in the middle of the oven, flipping halfway through, until golden-brown, 8-10 min.

3

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add broccoli, 1/2 tsp garlic salt, 1 tbsp oil and 2 tbsp water (dbl all for 4 ppl). Cook, stirring occasionally, until broccoli is tender-crisp, 5-6 min. Season with pepper, to taste. Transfer to a medium bowl, then cover to keep warm.

4

Reduce heat to medium. Add 1 tbsp butter (dbl for 4 ppl) to the same pan (step 3), then swirl until melted. Add shallots and chopped jalapeño. (NOTE: Reference heat guide). Cook, stirring often, until veggies soften, 2-3 min. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.

5

Add corn, cream cheese, cheddar cheese and 1/4 cup milk (dbl for 4 ppl) to the pan with aromatics. Cook, stirring occasionally, until cheese melts, 4-5 min. Remove from heat, then stir in sour cream and chives. Season with salt and pepper, to taste.

6

Add BBQ sauce and 1 tbsp water (dbl for 4 ppl) to a small bowl, then stir to combine. Divide creamed corn, broccoli and falafel between plates. Sprinkle crispy shallots over corn. Drizzle BBQ sauce over falafel.