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Medi Falafel Pasta

Medi Falafel Pasta

with Roasted Tomatoes, Olives and Feta

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

Tags:Veggie
Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

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

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

8 unit

Falafel

¾ cup

Israeli Couscous

(ContainsWheat/Blé)

30 g

Mixed Olives

(ContainsSulphites/Sulfite)

227 g

Cherry Tomatoes

3 g

Garlic

¼ cup

Feta Cheese

(ContainsMilk/Lait)

132 g

Cucumber

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

1 unit

Lemon

7 g

Cilantro

7 g

Parsley

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ cup

Oil*

2.25 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3724 kJ
Calories890 kcal
Fat57 g
Saturated Fat16 g
Carbohydrate60 g
Sugar10 g
Dietary Fiber13 g
Protein19 g
Cholesterol40 mg
Sodium990 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Measuring Cups
Measuring Spoons
Strainer
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. In a large pot, add 10 cups hot water and 2 tsp salt (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, on a baking sheet, toss cherry tomatoes 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, filliping the falafels halfway through cooking, until golden-brown, 18-20 min.

3

Cut cucumber into 1/4-inch rounds. Roughly chop parsley and cilantro. Peel, then mince or grate garlic. Roughly chop the olives. Juice half the lemon (NOTE: Juice whole lemon for 4ppl). Cut the remaining lemon into wedges.

4

To the large pot with boiling water, add couscous. 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, garlic, 2 tbsp oil, 1/2 tbsp lemon juice and 1/2 tsp sugar (dbl all for 4ppl) in a large bowl. Add the cucumbers and half the parsley. Toss to coat.

6

Add roasted tomatoes, 2 tbsp butter (dbl for 4ppl), cilantro and half the feta to the pot with the couscous. Toss to combine. Divide couscous between plates. Top with the falafels then marinated cucumbers. Sprinkle with the olives, remaining parsley and remaining feta. Squeeze over a lemon wedge if desired.