What's an easy way to bring a new burst of life to falafels? Add a punchy harissa aioli and colourful roasted veggies, then team it with golden and tender pearls of Israeli couscous for a dish that's all kinds of yum.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1
eggplant
1 bag
peeled pumpkin pieces
1 sachet
chermoula spice blend
1 bag
baby spinach leaves
2 clove
garlic
1 packet
flaked almonds
(Contains Almond; )
1 packet
harissa paste
1 packet
Plant-Based Aioli
½ bag
parsley
1 packet
Israeli couscous
(Contains Gluten; )
1 tub
falafel mix
olive oil
Preheat the oven to 220°C/200°C fan-forced. Cut the eggplant into small chunks. Place the eggplant and peeled & chopped pumpkin on a lined oven tray. Sprinkle with the chermoula spice blend, season with salt and pepper, then drizzle with olive oil. Toss to coat, then roast until tender, 25 minutes.
While the veggies are roasting, roughly chop the baby spinach leaves. Finely chop the garlic. Heat a large frying pan over a medium-high heat. Toast the flaked almonds until golden, 3-4 minutes. Transfer to a bowl.
While the almonds are toasting, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Cook the garlic and the Israeli couscous, stirring occasionally, until fragrant and toasted, 1-2 minutes. Add the water and a pinch of salt. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.
While the couscous is cooking, combine the harissa paste and plant-based aioli in a small bowl.
TIP: Add a dash of water if you prefer a thinner consistency of aioli.
Using damp hands, scoop out heaped tablespoons of the falafel mix and shape into small round balls. Transfer to a plate. You should get 5-6 falafels per person. 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 falafels, tossing, until deep golden brown, 4-6 minutes. Transfer to a plate lined with paper towel. Add the roasted veggies and baby spinach to the cooked couscous. Toss gently to combine and season to taste.
Roughly chop the parsley leaves (see ingredients). Divide the roast veggie Israeli couscous between bowls. Top with the falafels and harissa aioli. Sprinkle with the parsley and toasted almonds to serve.