Extreme falafel bowl with housemade falafel, hummus, tabbouleh, and garlic yoghurt sauce

Cook time: 20 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Falafel
Couple
1 pottle
Family
2 pottles
Couscous*
Couple
1 packet
Family
1 packet
Parsley
Couple
All
Family
All
Mint^
Couple
Half
Family
Half
Lemon
Couple
1/2
Family
1
Tomato
Couple
2
Family
3
Cucumber
Couple
1/3
Family
1/2
Carrot
Couple
1
Family
2
Beetroot
Couple
1
Family
2
Hummus
Couple
1 pottle
Family
1 pottle
Garlic yoghurt sauce
Couple
1 pottle
Family
1 pottle

The chickpeas in the falafel mix are soaked in water overnight, then blended with all the goodness. Keep in mind that the chickpeas are raw and require a decent amount of time when cooking.

*If you’re on the gluten-free plan, you have quinoa instead of couscous. Cook the quinoa in boiling water for about 12 minutes, until sprouted and soft.

^Mint is a shared ingredient, use half for this week.

 

 

Instructions

1

Boil the kettle.

Add the couscous to a bowl. Add enough boiling water to just cover, then cover the bowl with a plate or cling wrap and let sit for 10 minutes.

On the gluten free plan. Bring a medium pot of lightly salted water to a boil.

Cook the quinoa in boiling water for between 10-12 minutes, until soft.

 

2

Cut the tomatoes into wedges.

Slice cucumber into half-moons.

Zest the lemon, before cutting in half and juicing.

Combine the cucumber and tomatoes with a pinch of salt and a splash of olive oil.

Grate the beetroot and carrot, mix together.

3

To make the tabbouleh, use a fork to break up the couscous/quinoa.

Remove the leaves from the parsley and mint stalks, discard the stalk and roughly chop the leaves.

Add to the cooked bulgur /quinoa along with lemon zest andΒ  juice, a drizzle of olive oil and a pinch of salt, then fold together.

4

Heat 1 cm of oil in a pan over a medium heat. Form falafel mix into golf ball sized portions and flatten into patties. Fry in a pan for 4 to 5 minutes on each side. Place on a paper towel and season with a little salt.

5

Spoon the tabbouleh into bowls, top with tomatoes and cucumber.

Lay out the falafel on one side of the bowl along with grated carrot and beetroot.

Add a dollop of hummus.

Finish with a drizzle of garlic yoghurt.



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.