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Nourishing Falafel & Carrot Couscous Bowl with Plant-Based Basil Pesto & Garlic Sauce

When a wholesome, nutritious dinner tastes as good as this one, it's easy to do your body a favour. Tuck in and let the refreshing salad, warm falafel and moreish plant-based pesto take you to a state of bliss.

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Climate Superstar Plant Based eat-less-meat
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 2 radishes
  • 1 cucumber
  • 2 garlics
  • 1 packet roasted almonds
  • 1 carrot
  • 1 packet garlic dip
  • 20 gr plant-based butter
  • 1 packet couscous
  • 1 sachet vegetable stock powder
  • 0.75 cups water
  • 1 packet falafel mix
  • 0.5 packets fine breadcrumbs
  • 1 bag baby spinach leaves
  • 1 white wine vinegar
  • 1 packet plant-based basil pesto
  • 1 sachet turkish sumac seasoning
  • olive oil
  • 3 radishes
  • 1 cucumber
  • 4 garlics
  • 2 packets roasted almonds
  • 2 carrots
  • 1 packet garlic dip
  • 40 gr plant-based butter
  • 1 packet couscous
  • 1 sachet vegetable stock powder
  • 1.5 cup water
  • 2 packets falafel mix
  • 1 packet fine breadcrumbs
  • 1 bag baby spinach leaves
  • 1 white wine vinegar
  • 1 packet plant-based basil pesto
  • 2 sachets turkish sumac seasoning

Instructions

  1. • Thinly slice radish and cucumber into half-moons. Finely chop garlic. Roughly chop roasted almonds. Grate the carrot.
    • In a small bowl, combine garlic dip, a splash of water and a pinch of salt and pepper. Set aside.
  2. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic, the plant-based butter and half the carrot, stirring, until softened, 2-3 minutes.
    • Add vegetable stock powder and the water and bring to the boil.
    • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork.
  3. • In a medium bowl, combine falafel mix, fine breadcrumbs (see ingredients), Turkish sumac seasoning and the remaining carrot.
    • Using damp hands, roll and press heaped tablespoons of falafel mix into small balls (4-5 per person). Transfer to a plate.
  4. • In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over mediumhigh heat. When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
    TIP: Ensuring the oil in the pan is hot before cooking gives the falafels a crispy texture and prevents them from sticking.
    TIP: Cook in batches if your pan is getting crowded!
  5. • Add baby spinach leaves to the couscous and stir to combine.
    • In a second medium bowl, combine radish, cucumber, a pinch of salt and a drizzle of white wine vinegar and olive oil.
  6. • Divide carrot couscous and radish salad between bowls. Top with falafels and drizzle with garlic sauce.
    • Dollop over plant-based basil pesto. Garnish with almonds to serve. Enjoy!