Middle-Eastern Falafel Bowls
with Pickled Red Cabbage and Hummus- Soya
- Blé
- Sésame
- Moutarde
- Blé
- Sésame
- Soya
- Peut contenir des traces d’allergènes
- Gluten
- Moutarde
- Sulfites
- Oeuf
- Crustacés
- Poisson
- Lait
- Noix
- Triticale
- Arachides
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.
Ingrédients
150 g
Falafel
(Contient: Soya, Blé Peut contenir : Blé, Sésame, Soya)
1 pièce(s)
Pois chiches
(Peut contenir : Blé, Gluten)
½ tasse(s)
Couscous
(Contient: Blé Peut contenir : Gluten)
1 pièce(s)
Poivron
113 g
Chou rouge, émincé
1 pièce(s)
Oignon jaune
1 pièce(s)
Citron
7 g
Persil
4 cs
Houmous
(Contient: Sésame Peut contenir : Blé, Soya, Gluten, Moutarde, Sulfites, Oeuf, Crustacés, Poisson, Lait)
2 cs
Mayonnaise à base de plantes
(Contient: Moutarde Peut contenir : Blé, Sésame, Soya, Sulfites, Oeuf, Poisson, Lait)
4 g
Sel d’ail
(Peut contenir : Blé, Sésame, Soya, Moutarde, Sulfites, Lait, Noix, Triticale, Arachides)
Pas inclus dans votre livraison
1 cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
3.5 cs
Huile*
Ustensiles
Instructions
- 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.
