Crispy Falafel

Name: Crispy Falafel with Pistachio Couscous Elevated Dinners, Impressively Easy
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 5 oz Israeli Couscous; 3 Egg; 10 unit Falafel; 1 oz Garlic; 1 1/2 tbsp Sour Cream; 1 Cucumber; 4 oz Tomato; 1/4 oz Dill; 1 Lemon; 1/2 cup Feta Cheese; 2 Bread; 2 tbsp Garlic; 1/2 oz Pistachios; 2 tsp Hot Sauce; 1 tsp Cooking Oil; 1 tbsp Olive Oil; Salt; Black Pepper

with Pistachio Couscous Elevated Dinners, Impressively Easy

By Recipe0 System

Cook, sizzle, mix, serve: Four easy steps to our fastest, freshest weeknight dinner idea yet. Thanks to a few clever time-savers from our chefs, you and yours will be enjoying a flavorful vegetarian feast in just 15 minutes! Sizzle the falafel until golden and crispy. Toast pita with garlic-herb butter, then plate it up with buttery, bouncy pistachio couscous and a crunchy, juicy cucumber-tomato salad with feta and dill. Drizzle it all with creamy garlic sauce and splash with hot sauce for a delightful dinner in a flash!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

5 oz Israeli Couscous
3 Egg
10 unit Falafel
1 oz Garlic
1 1/2 tbsp Sour Cream
1 Cucumber
4 oz Tomato
1/4 oz Dill
1 Lemon
1/2 cup Feta Cheese
2 Bread
2 tbsp Garlic
1/2 oz Pistachios
2 tsp Hot Sauce
1 tsp Cooking Oil
1 tbsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

In a small pot, bring couscous, stock concentrates, and 1½ cups water (3 cups for 4) to a boil. Once boiling, cover and reduce to a low simmer. TIP: Start with hot water to help the water boil faster.

Cook until tender, 6-8 minutes. Keep covered until ready to serve.
2

Meanwhile, halve falafel.

Drizzle oil in a hot pan. Cook falafel until golden and crispy, 2-3 minutes per side.
3

While falafel cooks, in a bowl, mix smoky garlic herb sauce and sour cream.

Dice cucumber. Halve tomatoes. Roughly chop dill. Quarter lemon.

In a separate bowl, mix cucumber, tomatoes, dill, feta, 1 TBSP olive oil (2 TBSP for 4), and juice from half the lemon. Taste and season with salt and pepper.
4

Toast pitas; spread with half the garlic herb butter. Cut into quarters.

Fluff couscous; stir in pistachios and remaining garlic herb butter.

Divide couscous between plates; serve with falafel, pitas, cucumber salad, and remaining lemon wedges. Drizzle falafel with garlic herb crema and as much hot sauce as you like.

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