Mediterranean-Style Falafel Plates
with Pickled Red Cabbage and Hummus
Tangy pickled red cabbage is the highlight of these wholesome Mediterranean-Style plates. Crispy falafels, crunchy oven-roasted chickpeas, nutty hummus, jeweled couscous and pickled cabbage unite to create an easy, flavour-packed meal.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Falafel
(Contains Soy, Wheat May contain Wheat, Sesame, Soy)
1 unit(s)
Chickpeas
½ cup
Couscous
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
113 g
Red Cabbage, shredded
1 unit(s)
Yellow Onion
1 unit(s)
Lemon
7 g
Parsley
4 tbsp
Hummus
(Contains Sesame May contain Milk, Mustard, Soy, Sulphites, Wheat, Crustaceans, Egg, Fish)
4 tbsp
Plant-Based Mayonnaise
(Contains Mustard May contain Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
3.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Drain and rinse chickpeas, then pat dry with paper towels.
- Add chickpeas, half the garlic salt and 2 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tbsp oil per sheet.) Season with pepper, then toss to coat.
- Roast chickpeas in the top of the oven until starting to crisp, 12-14 min. Stir, then cover loosely with foil or another baking sheet.
- Return chickpeas to the oven. Roast until golden-brown, 10-12 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, add 2/3 cup water (dbl for 4 ppl) and remaining garlic salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous. Stir to combine.
- Cover and let stand for 5 min.
- When couscous is tender, fluff with a fork.
- While water boils, peel, then cut onion into 1/4-inch pieces.
- Core, then cut pepper into 1/4-inch pieces.
- Finely chop parsley.
- Zest, then juice lemon.
- Heat a large non-stick pan over medium-high heat.
- When hot, add cabbage, 1 tbsp lemon juice, 2 tbsp water and 1 tsp sugar (dbl all for 4 ppl). Season with salt. Cook, stirring occasionally, until bright pink, 1-2 min.
- Remove from heat. Transfer cabbage, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Carefully wipe the pan clean.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.
- Transfer veggies to a plate, covered to keep warm.
- In the same pan, add 1 tbsp oil, then falafel. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl if needed, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 3-4 min per side.
- Remove from heat. Transfer falafels to a plate, covered to keep warm.
- Combine plant-based mayo, half the lemon zest and 1/2 tbsp water (dbl for 4 ppl) in a small bowl.
- Add veggies, parsley, roasted chickpeas, remaining lemon zest and 1/2 tbsp (dbl for 4 ppl) lemon juice to the pot with couscous. Season with salt and pepper, then stir to combine.
- Divide couscous, falafels and pickled cabbage between plates.
- Drizzle lemon-mayo sauce over top falafels.
- Serve hummus alongside.