Crunchy Veggie Falafel Bowls
with Golden Tahini Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
Welcome to the vinaigrette that dreams are made of! It combines rich sesame tahini with turmeric, lemon juice and the sweetness of maple syrup. The result is everything and anything that a minty slaw, crispy falafel balls and zesty couscous could ever imagine.
We will send you:
- 200g Nantes carrots
- 1 Cucumber
- 150g Shredded cabbage
- 1 Lemon
- 14g Mint
- 2g Ground turmeric
- 15ml Maple syrup
- 100g Couscous
- 30ml Tahini
- 6 Falafels
Contains: Sesame • Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Small pot (or kettle)
Zester
Total Fat
30 g
Saturated Fat
4 g
Sodium
890 mg
Total Carb
92 g
Sugars
17 g
Protein
21 g
Fibre
19 g
Preparation
Cook the couscous
- Zest and juice the lemon.
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- In a medium bowl, combine the couscous and boiling water. Cover and let sit for 5 min.
- Add the lemon zest and S&P. Fluff the couscous.
Warm the falafels
- Meanwhile, quarter the falafels.
- In a medium pan, heat a drizzle of oil on medium.
- Add the falafels and cook, turning often, 4 to 6 min., until warmed through.
Make the viniagrette
- Meanwhile, in a small bowl, combine 1 tbsp oil, 1 tsp water (double both for 4 portions), the tahini, maple syrup, lemon juice, turmeric and S&P.
Make the slaw
- Thinly slice the cucumber and carrots crosswise.
- Pick the mint leaves off the stems; roughly chop the leaves.
- In a large bowl, combine the cabbage, cucumber, carrots, mint, ½ the vinaigrette and S&P.
Plate your dish
- Divide the couscous between your bowls.
- Top with the falafels and slaw.
- Drizzle with the remaining vinaigrette. Bon appétit!
