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Mediterranean Falafel & Crisp Tomato Medley
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Mediterranean Falafel & Crisp Tomato Medley

Mediterranean Falafel & Crisp Tomato Medley

with Onion Couscous & Plant-Based Pesto Aioli

Imagine a bed of couscous infused with an onion and lemon pepper flavour you love, then topped with spinach falafel and a refreshing tomato medley on top. Now you can stop imagining because here it is, ready for you to devour!

Tags:
Plant Based
Climate Superstar
Allergens:
Almond
Wheat
Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

Brown Onion

2

Red Radish

1

Tomato

1

Baby Spinach Leaves

1

Plant-Based Aioli

1

Plant-Based Basil Pesto

1

Lemon Pepper Seasoning

1

Couscous

1

Spinach Falafel

1

Flaked Almonds

Not included in your delivery

olive oil

salt

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Nutritional Values

Energy (kJ)3587 kJ
Calories857 kcal
Fat49.1 g
of which saturates5 g
Carbohydrate70.4 g
of which sugars12.5 g
Dietary Fibre21.6 g
Protein25.8 g
Sodium1449 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Thinly slice brown onion (see ingredients) and red radish. • Roughly chop tomato and baby spinach leaves. • In a small bowl, combine plant-based aioli, plant-based basil pesto and the water (for the sauce).

2

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 4-5 minutes. Add lemon pepper seasoning and cook until fragrant, 1 minute. • Add the water (for the couscous) and the salt and bring to the boil. Add couscous, stir to combine. Cover with a lid and remove from the heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. Season to taste.

3

• Meanwhile, cut or tear each spinach falafel into quarters (don't worry if they crumble!). • In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. When the oil is hot, cook falafels, tossing, until deep golden brown, 4-6 minutes. Transfer to a paper towel-lined plate.

4

• Meanwhile, in a large bowl, add tomato, radish, baby spinach, falafels and a drizzle of the vinegar and olive oil. Season and toss to combine. • Divide onion couscous between bowls. Top with Mediterranean falafel and spinach-tomato medley. • Drizzle over plant-based pesto aioli sauce. Top with flaked almonds to serve. Enjoy!

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