Falafel Bowl with Roasted Vegetables
over couscous with yogurt sauce & quick-pickled onion
These falafel are made from chickpeas and they're seasoned with cumin, garlic and coriander. They also contain iron, zinc and vitamin B12!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
75 g
Sweet potato
125 g
Cauliflower
½ piece
Courgette
½ sachet(s)
Middle Eastern spice mix
80 g
Falafel
(Contains Wheat)
½ piece
Red onion
50 g
Organic full-fat yogurt
(Contains Milk)
5 g
Fresh flat leaf parsley
(May be present Celery)
40 g
Wholewheat couscous
(Contains Wheat May be present Soy, Lupin, Mustard)
Not included in your delivery
½ teaspoon
Sugar
1 tablespoon
Water
½ tablespoon
White wine vinegar
1.5 tablespoon
Olive oil
½ tablespoon
[Plant-based] mayonnaise
90 milliliters
Low sodium vegetable stock
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Peel and dice the sweet potato into 2cm chunks. Cut the head of the cauliflower into florets and then dice the stem into 2cm chunks.
- Transfer to a parchment-lined baking sheet and add the Middle Eastern spices. Drizzle with half of the olive oil and season with salt and pepper, then toss well to coat.
- Roast for 25 - 30 minutes, then remove from the oven and set aside to cool.
- Slice the onion into thin half rings (see Tip).
- In a bowl, combine the onion with the white wine vinegar, sugar and water (see pantry for amounts).
- Add a generous pinch of salt and set aside until serving, stirring occasionally.
Tip: if you don't like raw onion, skip the rest of this step and fry it with the falafel instead.
- Prepare the stock in a pot or saucepan.
- Take the pan off the heat and transfer the couscous to the stock. Allow to stand for 10 minutes, covered.
- Meanwhile, roughly chop the parsley and transfer to a bowl. Add the mayonnaise and the yogurt, then mix well to combine, seasoning to taste with salt.
- Slice the courgette into crescents.
- Heat the rest of the olive oil in a frying pan over high heat. Fry the falafel and courgette for 3 - 5 minutes.
- Meanwhile, drain the onion.
- Stir the roasted vegetables and the extra virgin olive oil into the couscous, then serve on deep plates.
- Top with the falafel, courgette and yogurt sauce. Garnish with the quick-pickled onion.