Nourishing Falafel & Carrot Couscous Bowl
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Nourishing Falafel & Carrot Couscous Bowl

Nourishing Falafel & Carrot Couscous Bowl

with 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 carrot couscous and warm falafel take you to a state of bliss.

Tags:
Plant Based
•Climate Superstar
Allergens:
Gluten

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

Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2

Radish

1

Cucumber

Garlic

1

Carrot

1

Garlic Dip

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1

Couscous

(Contains Gluten; )

1

Vegetable Stock Powder

1

Falafel Mix

1

Fine Breadcrumbs

(Contains Gluten; May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1

baby leaves

Not included in your delivery

olive oil

plant-based butter

water

white wine vinegar

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Nutrition Values

Energy (kJ)3597 kJ
Calories860 kcal
Fat47.9 g
of which saturates8.8 g
Carbohydrate78.9 g
of which sugars8.5 g
Dietary Fibre22.2 g
Protein26.1 g
Sodium1508 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• Add baby leaves 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.

6

• Divide 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!