Falafel & Roast Veggie Ratatouille
with Couscous, Almonds & Parsley
It's easy to whip up a solid plant-based meal when you have falafels on hand. Give your falafels a French-inspired twist by teaming them with a vibrant ratatouille, which gets a subtly sweet and rich depth of flavour from the roasted veg and our garlic and herb seasoning. Serve over a fluffy and fragrant caramelised onion couscous, and don't forget to add the flaked almonds for crunch!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
tomato
1
carrot
1
capsicum
1
brown onion
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 tub
spinach falafel
(May be present: Soy, Sesame, Eggs, Gluten, Milk, Wheat, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanuts.)
1 sachet
garlic & herb seasoning
1 box
passata
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Sesame, Milk, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Cashew.)
1 bag
parsley
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
2 tsp
brown sugar
40 g
plant-based butter (for the sauce)
¾ cup
water (for the couscous)
¼ cup
water (for the sauce)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut tomato into wedges. • Roughly chop carrot and capsicum into chunks. • Thinly slice brown onion.
• Place tomato, carrot and capsicum on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, 1/2 of the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Add vegetable stock powder and the water (for the couscous) and bring to the boil. • Add couscous and 1/2 the plant-based butter and stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with fork.
• Meanwhile, cut or tear each spinach falafel into quarters (don't worry if they crumble!). • In a large frying pan, heat some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over mediumhigh heat. • When oil is hot, cook falafel, tossing, until deep golden brown, 4-6 minutes. Transfer to a paper towel-lined plate.
• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • Cook garlic & herb seasoning, passata, the water (for the sauce), the remaining brown sugar and plant-based butter until slightly thickened, 1-2 minutes. • Add roasted veggies, gently stirring until combined. Season to taste.
• Divide caramelised onion couscous between bowls. Top with roast veggie ratatouille and spinach falafel. • Sprinkle with flaked almonds. Tear over parsley leaves to serve. Enjoy!
