Italian Falafels & Veggie Couscous
with Garlic Sautéed Onions & Red Pesto Dressing
What's a quick and easy way to bring a rich and tasty flavour to a dish? Add our moreish red pesto dressing that adds an extra burst of flavour with every bite! Teamed with warm falafel bites, herby parsley and roasted veggies, this dish is all kinds of yum.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced courgette with parsnip, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1
capsicum
1
carrot
1
parsnip
1
onion
2 clove
garlic
1 packet
falafel mix
1 bag
parsley
1 packet
red pesto
(Contains Milk, Tree Nuts; )
1 packet
mayonnaise
(Contains Egg; )
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
½
lemon
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the capsicum and carrot into small chunks. Cut the parsnip into thick half-moons. Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, thinly slice the red onion. Finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. Using damp hands, roll heaped tablespoons of the falafel mix into small balls. Transfer to a plate. You should get 3 falafels per person. In a small bowl, combine the red pesto, mayonnaise and a splash of water. Set aside.
Heat a large frying pan over a medium heat with the butter and a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl.
While the onion is cooking, heat a medium saucepan over a medium heat with a drizzle of olive oil. Add the water and vegetable stock powder, then 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. Stir through the roasted veggies, lemon zest and a squeeze of lemon juice.
While the couscous is cooking, wipe out the frying pan and return to a 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, turning, until browned and heated through, 5-7 minutes. Transfer to a plate lined with paper towel.
TIP: Cook the falafels in batches if your pan is getting crowded!
Roughly chop the parsley leaves. Divide the veggie couscous between plates. Top with the falafels and garlic sautéed onions. Drizzle over the red pesto dressing and garnish with the parsley. Serve with any remaining lemon wedges.