Moroccan Chickpea Falafels
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Moroccan Chickpea Falafels

Moroccan Chickpea Falafels

With Yellow Couscous and Lemon Crema

Falafel are a popular street food all across the Middle East and Egypt but there's a lot of disagreement as to where they originated and who makes the finest. We think ours are up there with the best! Try them and see if you agree!

Tags:
Veggie
Allergens:
Wheat
Tree nuts
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 2 people

340 g

Carrot

260 g

Tomato

10 g

Garlic

10 g

Parsley

1 unit

Lemon

1 box

Chickpeas

⅓ cup

Panko Breadcrumbs

(Contains Wheat)

1 tbsp

Moroccan Spice Blend

28 g

Almonds, sliced

(Contains Tree nuts)

113 g

Couscous

(Contains Wheat)

1 unit

Vegetable Broth Concentrate

¼ tsp

Turmeric

6 tbsp

Sour Cream

(Contains Milk)

56 g

Sultana Raisins

Not included in your delivery

Oil*

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Nutrition Values

Energy (kJ)3063 kJ
Calories732 kcal
Fat18 g
Saturated Fat5 g
Carbohydrate97 g
Sugar34 g
Dietary Fiber27 g
Protein23 g
Cholesterol22 mg
Sodium833 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Bowl
Non-Stick Pan
Kettle
Small Bowl

Instructions

PREP
1

Wash and dry all produce.* Coarsely grate the carrots. Cut the tomatoes into 1/2-inch pieces. Mince or grate the garlic. Roughly chop the parsley. Zest, then juice the lemon. Add the entire box of chickpeas and its liquid into a medium bowl. Using a fork or potato masher, coarsely mash until it sticks together.

PREP FALAFELS
2

Add the garlic, Moroccan spice blend, panko, half the grated carrot and half the parsley into the chickpeas. Season with salt and pepper. Stir together until the mixture is sticky and can be formed into a ball. Divide the falafel mixture into 6 portions. Form into balls, then flatten the balls into patties.

COOK FALAFELS
3

Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the patties.Cook until golden-brown, 3-4 min per side. Transfer to a paper towel-lined plate.

COOK COUSCOUS
4

Meanwhile, bring a kettle of water to a boil. In a medium bowl, combine the couscous, broth concentrate, a pinch of turmeric and 3/4 cup salted boiling water. Cover and let stand for 5 min. (TIP: You can also bring 3/4 cup salted water to a boil in a small pot, then add the couscous to the water.)

ASSEMBLE COUSCOUS
5

Add the tomatoes, remaining carrot, remaining parsley, raisins and 2 tbsp lemon juice into the couscous. Season with salt and pepper. In a small bowl, combine the sour cream, lemon zest and 2 tsp lemon juice. Season with salt and pepper.

FINISH AND SERVE
6

Divide the couscous between plates. Top with the falafels and a dollop of lemon crema. Sprinkle with the almonds.