HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFalafel Pasta
topBanner
Falafel Pasta

Falafel Pasta

with Roasted Tomatoes, Olives and Feta

Read more

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:VeggieQuick
Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 unit

Falafel

¾ cup

Pearl Couscous

(ContainsWheat/Blé)

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

227 g

Baby Tomatoes

3 g

Garlic

¼ cup

Feta Cheese

(ContainsMilk/Lait)

200 g

Zucchini

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

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*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3389 kJ
Calories810 kcal
Fat46 g
Saturated Fat8 g
Carbohydrate65 g
Sugar12 g
Dietary Fiber14 g
Protein20 g
Cholesterol0 mg
Sodium930 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Parchment Paper
Zester
Measuring Cups
Measuring Spoons
Strainer
Whisk
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
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.

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.

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.

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.

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.

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.