Falafel Pasta
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Falafel Pasta

Falafel Pasta

with Roasted Tomatoes, Olives and Feta

We're celebrating veggie night with this Mediterranean-inspired pasta! Packed with oven-roasted falafel, roasted tomatoes, briny olives, feta and garlic-tossed zucchini, we've checked off every flavour box!

Tags:
Veggie
Quick
Allergens:
Wheat
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

8 unit

Falafel

¾ cup

Pearl Couscous

(Contains Wheat)

30 g

Mixed Olives

(Contains Sulphites)

227 g

Baby Tomatoes

3 g

Garlic

¼ cup

Feta Cheese

(Contains Milk)

200 g

Zucchini

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 unit

Lemon

7 g

Cilantro

7 g

Parsley

Not included in your delivery

¼ cup

Oil*

2.25 tsp

Salt*

¼ tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Energy (kJ)3389 kJ
Calories810 kcal
Fat46 g
Saturated Fat8 g
Carbohydrate65 g
Sugar12 g
Dietary Fiber14 g
Protein20 g
Cholesterol0 mg
Sodium930 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.

Utensils

Baking Sheet
Large Pot
Parchment Paper
Zester
Measuring Cups
Measuring Spoons
Strainer
Whisk
Small Bowl

Instructions

Roast Veggies
1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, peel, then mince or grate the garlic. Cut the zucchini into 1/4-inch rounds. On a parchment-lined baking sheet, toss tomatoes, zucchini and half the garlic with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the top of the oven, stirring halfway through cooking, 20-22 min.

Roast Falafel
2

Toss the falafel with 1 tbsp oil (dbl for 4 ppl) on another baking sheet. Roast in the middle of the oven, flipping the falafel halfway through cooking, until golden-brown, 10-12 min.

Finish Prep
3

Roughly chop parsley and cilantro. Roughly chop the olives. Juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Cook Couscous
4

Add couscous to the large pot of boiling water. Cook, uncovered, until couscous is tender, 6-7 min. When couscous is tender, drain and return to the same pot, off the heat.

Make Dressing
5

Whisk together vinegar, remaining garlic, 2 tbsp oil, 1/2 tbsp lemon juice and 1/2 tsp sugar (dbl all for 4ppl) in a small bowl. Season with salt and pepper.

Finish and Serve
6

Add roasted veggies, dressing, cilantro, half the parsley and half the feta to the pot with the couscous. Toss to combine. Divide couscous between plates. Top with the falafel. Sprinkle with the olives, remaining parsley and remaining feta. Squeeze over a lemon wedge, if desired.