Have a ball with dinner – a ball of lightly spiced chickpeas blended with parsley and coriander, that is! Yep, we’re talking about falafels! With couscous, herby yoghurt dressing and bright veggies, they make a dinner that's got the lot.
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spinach falafel(May be present Sesame, Egg, Gluten, Milk, Soy)
water (for the couscous)
water (for the dressing)
Preheat the oven to 240°C/220°C fan-forced. Slice the capsicum into thin strips. Cut the red onion into thick wedges. Slice the zucchini into half-moons. Place the capsicum, red onion and zucchini on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
While the veggies are roasting, add the water (for the couscous) to a medium saucepan, crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
While the couscous is cooking, roughly chop the parsley. Finely chop the garlic. Zest the lemon to get a generous pinch and cut into wedges. Roughly chop the kalamata olives. Heat a generous drizzle of olive oil in a large frying pan over medium-high heat, add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl and set aside to cool.
Use your hands to break each spinach falafel into quarters (don't worry if they crumble!). Return the frying pan to a medium-high heat with olive oil (1/4 cup for 2 people/ 1/2 cup for 4 people). When the oil is hot, cook the falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel.
While the falafels are cooking, add a generous squeeze of lemon juice, lemon zest, olives, the roasted veggies and 1/2 the parsley to the couscous. Toss to combine and set aside. Add the tartare sauce, water (for the dressing) and Greek-style yoghurt to the garlic. Stir to combine and season to taste. TIP: Add less olives if you find them too salty!
Divide the Mediterranean roast veggie couscous between bowls. Top with the falafels. Drizzle over the tartare dressing. Garnish with the remaining parsley. Serve with the remaining lemon wedges.