.png)
.png)
.png)
Falafel Pasta
with Roasted Tomatoes, Olives and Feta
We're celebrating veggie night with this Mediterranean-inspired pasta! Packed with oven-roasted falafel, roasted tomatoes, briny olives, feta, and garlic-tossed cucumber, we've checked off every flavour box!
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
8 unit
Falafel
¾ cup
Pearl Couscous
(Contains Wheat)
30 g
Mixed Olives
(Contains Sulphites)
227 g
Baby Tomatoes
3 g
Garlic
¼ cup
Feta Cheese
(Contains Milk)
66 g
Mini Cucumber
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit
Lemon
7 g
Cilantro
7 g
Parsley
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
¼ cup
Oil*
2.25 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Add 10 cups hot water and 2 tsp salt to a large pot (NOTE: Use same for 4 ppl). Cover and bring to a boil, add tomatoes and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven, stirring halfway through cooking, 20-22 min.
While tomatoes roast, toss the falafel with 1 1/2 tbsp oil (dbl for 4 ppl) on another baking sheet. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown, 8-10 min.
While falafel bake, 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 (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Add couscous to the large pot of boiling water. Cook, uncovered, until couscous is tender, 6-7 min. When couscous is tender, drain and return to the same pot, off the heat.
While couscous cooks, whisk together vinegar, garlic, 2 tbsp oil, 1/2 tbsp lemon juice and 1/2 tsp sugar (dbl all for 4 ppl) in a large bowl. Add the cucumbers and half the parsley. Season with salt and pepper, then toss to coat.
Add roasted tomatoes, 2 tbsp butter (dbl for 4 ppl), cilantro and half the feta to the pot with the couscous. Toss to combine. Divide couscous between plates. Top with falafel, then marinated cucumbers. Sprinkle with the olives, remaining parsley and remaining feta. Squeeze over a lemon wedge, if desired.
