Have a ball with dinner – a ball of lightly spiced chickpeas blended with spinach and coriander, that is! Yep, we’re talking about falafels! With couscous, tahini sauce, flaked almonds and fetta salsa, they make a dinner that's got the lot.
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.
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
tahini(ContainsSesameMay be present Milk, Soy, Egg, Gluten, Tree Nuts)
spinach falafel(May be present Milk, Sesame, Soy, Egg, Gluten)
Finely chop the garlic (or use a garlic press). Cut the tomato and cucumber into 1cm pieces. Pick and roughly chop the mint leaves. Roughly chop the parsley leaves.
In a small bowl, combine the tahini, Greek yoghurt, a generous squeeze of lemon juice (see ingredients list) and a pinch of salt and pepper. Cut the remaining lemon into wedges.
TIP: Taste the sauce and add more lemon juice, salt or pepper if you like!
In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and cook, stirring, until fragrant, 1-2 minutes. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through the mint and parsley. Set aside, uncovered, to cool.
While the couscous is cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, until golden, 3-4 minutes. Transfer to a small bowl and set aside. In a medium bowl, combine the tomato, cucumber, a drizzle of olive oil and a pinch of salt and pepper. Crumble in the fetta and mix to combine.
Use your hands to break each spinach falafel into quarters (don't worry if they crumble!). Return the medium frying pan to a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add the falafel and cook, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel. Season the falafel with a pinch of salt and pepper.
Divide the couscous, spinach falafel and fetta salsa between bowls and top with the tahini sauce. Sprinkle with the flaked almonds and serve with the lemon wedges.
TIP: For the low-calorie option, omit the almonds.