Nourishing Falafel & Cheesy Carrot Couscous Bowl
with Chargrilled Capsicum Relish & Garlic Sauce
When a wholesome and nutritious falafel dinner tastes as good as this one, it's easy to do your body a favour. Tuck in and let the refreshing cheesy carrot couscous, warm falafel and moreish chargrilled capsicum relish take you to a state of bliss.
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
2
radish
1
cucumber
2 clove
garlic
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
carrot
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
vegetable stock powder
1 packet
falafel mix
½ packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
baby leaves
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
plant-based butter
¾ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Thinly slice radish. Thinly slice cucumber into half-moons. Finely chop garlic. Roughly chop hazelnuts. Grate carrot. • In a small bowl, combine garlic dip, a splash of water and a pinch of salt and pepper. Set aside.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic, the plantbased butter and half the carrot, stirring, until softened, 2-3 minutes. • Add vegetable stock powder and the water and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork.
• In a medium bowl, combine falafel mix, fine breadcrumbs (see ingredients) and the remaining carrot. • Using damp hands, roll and press heaped tablespoons of falafel mix into small balls (4-5 per person). Transfer to a plate.
• In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over mediumhigh heat. When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
TIP: Ensuring the oil in the pan is hot before cooking gives the falafels a crispy texture and prevents them from sticking.
• Add baby leaves and grated Parmesan cheese to the couscous and stir to combine. • In a second medium bowl, combine radish, cucumber, a pinch of salt and a drizzle of white wine vinegar and olive oil.
• Divide cheesy carrot couscous and radish salad between bowls. Top with falafels and drizzle with garlic sauce. • Dollop over plant-based basil pesto. Garnish with hazelnuts to serve. Enjoy!