Falafel-Spiced Chickpeas
with couscous tabbouleh and garlic sauce
Everybody loves falafel, so how about ditching all of the effort (and oil) and piling that flavour into a bowl instead? An herby tabbouleh salad brings a boost of freshness to the creamy chickpeas.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
398 ml
Pois chiches
170 g
Sweet Potato
227 g
Petites tomates
1 pièce(s)
Citron
14 g
Persil
1 tasse(s)
Feta, émietté
(Contient: Lait)
28 g
Graines de citrouille
12 g
Ail
113 g
Couscous
(Contient: Blé)
55 g
Mayonnaise
(Contient: Oeuf, Moutarde)
1 cs
Mélange d'épices moyen-oriental
(Contient: Moutarde)
Pas inclus dans votre livraison
3 cs
Huile*
1 cc
Sel et Poivre*
Ustensiles
Instructions
Preheat the oven to 450 F. Start preparing the recipe when the oven is ready! Read the entire recipe card. Peel and cut sweet potato into 1/2-inch pieces. Prepare a parchment-lined baking sheet. Drain and rinse chickpeas, then pat dry with paper towels. To a large bowl, add chickpeas, sweet potatoes, Middle Eastern Spice Blend and 1 1/2 tbsp oil (double for 4 portions). Season with salt and pepper, then toss well to coat. To the prepared baking sheet, add chickpeas and sweet potatoes. Arrange in a single layer. Bake on the middle rack of oven for 16-18 min, until sweet potatoes are tender and chickpeas are crisp.
Meanwhile, wash and dry all remaining produce. Finely chop parsley. Peel and mince or grate garlic (use 8 cloves for 4 portions). Zest and juice half the lemon. Cut remaining lemon into wedges. Halve tomatoes.
To a medium pot, add 3/4 cup water (double for 4 portions). Season with salt and bring to a boil over high heat. Once boiling, add couscous. Remove pot from heat, cover and set aside, for 5 min, to rehydrate. Add 2 tsp oil (double for 4 portions), then fluff couscous with a fork.
In a medium bowl, mix mayonnaise, 1 tbsp lemon juice, 1/2 tsp garlic (refer to Chef's Tip for garlic guide) and 1 tsp water (double all for 4 portions). Season with salt.
To couscous, add feta, parsley, tomatoes, remaining garlic, lemon zest, remaining lemon juice and 1 tbsp oil (double for 4 portions). Season with salt and pepper, then stir to combine. Serve tabbouleh with chickpeas and sweet potatoes over top. Drizzle with garlic sauce and sprinkle over pepitas. Squeeze over a lemon wedge, to taste. Enjoy!
