Mediterranean Falafel & Spinach-Tomato Medley
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Mediterranean Falafel & Spinach-Tomato Medley

Mediterranean Falafel & Spinach-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 sesame falafel and a refreshing spinach-tomato medley on top. Now you can stop imagining because here it is, ready for you to devour!

Tags:
Plant Based
Quick
Climate Superstar
Allergens:
Almond
Gluten
Wheat

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 Time
DifficultyEasy

Ingredients

Serving amount

½

brown onion

2

Red Radish

1

tomato

1 bag

baby spinach leaves

1 packet

plant-based aioli

1 packet

plant-based basil pesto

(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )

1 sachet

lemon pepper seasoning

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

1 tub

spinach falafel

(May be present: Sesame, Egg, Gluten, Milk, Soy, Wheat, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanut. )

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

½ tbs

water (for the sauce)

¾ cup

water (for the couscous)

¼ tsp

salt

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3548 kJ
Fat49.8 g
of which saturates6.3 g
Carbohydrate70.6 g
of which sugars15.5 g
Protein23.2 g
Sodium1800 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
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
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
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 oil is hot, cook falafels, tossing, until deep golden brown, 4-6 minutes. Transfer to a paper towel-lined plate.

4
4

• Meanwhile, in a large bowl, add tomato, radish, baby spinach, falafels and a drizzle of 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!