BBQ-Sauced Falafel Plates
with Jalapeno Popper Creamed Corn and Broccoli- Soy
- Wheat
- Milk
- Wheat
- Sesame
- Soy
- May contain traces of allergens
- Milk
- Mustard
- Peanuts
- Sulphites
- Tree nuts
- Gluten
150 g
Falafel
( )
4 tbsp
BBQ Sauce
1 unit(s)
Sour Cream
7 g
Chives
1 unit(s)
Corn Kernels
1 unit(s)
Shallot
2 unit(s)
Cream Cheese
()
4 g
Garlic Salt
()
1 unit(s)
Jalapeño
¼ cup
Cheddar Cheese, shredded
()
227 g
Broccoli
28 g
Crispy Shallots
( )
0.06 tsp
Salt*
0.13 tsp
Pepper*
¼ cup
Milk*
1 tbsp
Unsalted Butter*
()
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.
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.
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.
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.
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.
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.
