Falafel Salad

Updated at: Sun, 14 Jan 2024 09:48:37 GMT

Step 1

Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot into 1cm chunks. Cut the carrot into small chunks. Cut the zucchini into half-moons. Place the veggies on a lined oven tray. Sprinkle the garlic & herb seasoning over the veggies and drizzle with olive oil. Toss to coat and roast until tender, 20-25 minutes.

Step 2

While the veggies are roasting, thinly slice the red onion. Finely chop the garlic. Use your hands to break each spinach falafel into quarters (don't worry if they crumble!). Roughly chop the parsley leaves. In a small bowl, combine the creamy pesto dressing and the Greek-style yoghurt.

Step 3

In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Reduce the heat to medium. Add the balsamic vinegar, water (for the onion) and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

Step 4

When the veggies have 10 minutes remaining, combine the water (for the couscous) and vegetable stock powder in a medium saucepan and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through the roasted veggies and baby spinach.

Step 5

While the couscous is cooking, wash out the frying pan then return to a medium-high heat with olive oil (1/4 cup for 2 people/ 1/2 cup for 4 people). Once the oil is hot, cook the falafels, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel, then season with salt and pepper.

Step 6

Divide the roast veggie couscous between bowls. Top with the falafels and caramelised onions. Drizzle with the creamy pesto dressing. Garnish with the flaked almonds and parsley to serve.

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