Falafel Bowl with Roasted Vegetables
over couscous with yogurt sauce & quick-pickled onion- Tarwe
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
- Soja
- Lupine
- Mosterd
These falafel are made from chickpeas and they're seasoned with cumin, garlic and coriander. They also contain iron, zinc and vitamin B12!
Ingredients
75 g
Sweet potato
125 g
Cauliflower
Ā½ piece
Courgette
Ā½ sachet(s)
Middle Eastern spice mix
80 g
Falafel
(Contains: Tarwe)
Ā½ piece
Red onion
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
(May be present: Selderij)
40 g
Wholewheat couscous
(Contains: Tarwe May be present: Soja, Lupine, Mosterd)
Not included in your delivery
Ā½ teaspoon
Sugar
1 tablespoon
Water
Ā½ tablespoon
White wine vinegar
1.5 tablespoon
Olive oil
Ā½ 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 220Ā°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.
