Falafel Mezze Bowl

Ingredients · per serving

• 1 small Pita bread
• ½ medium Cucumber
• 150 ml Vegetable stock
• 1 medium Lemon
• 3 tbsp Fresh parsley
• ½ medium Red bell pepper
• 5 tbsp Hummus
• 1 clove Garlic
• 2 tbsp Pomegranate seeds
• 40 g Kalamata olives
• 2 tbsp Olive oil
• ½ tsp Caster sugar
• 80 g Couscous
• 1 tbsp Red wine vinegar
• 8 balls Falafel
• 2 tbsp Tahini
• 2 tbsp Fresh mint
• 80 g Cherry tomatoes
• ½ medium Red onion
• to taste Salt
• ½ tsp Za'atar
• 3 tbsp Baba ganoush

Instructions

1. Put the couscous in a heatproof bowl. Pour over boiling stock, cover, leave 5 min. Fluff with a fork, stir in chopped parsley, olive oil and a pinch of salt.
2. Heat 1 tbsp olive oil in a wide pan over medium-high heat. Add the falafel. Crisp 2-3 minutes per side until deep golden and warmed through.
3. Quick-pickle the red onion: slice thinly, toss with red wine vinegar, sugar and pinch of salt. Let sit 10 min.
4. Slice the cucumber. Halve the cherry tomatoes. Slice the bell pepper.
5. Make the tahini sauce: whisk tahini, lemon juice, minced garlic, salt and 3 tbsp water until smooth.
6. Build the bowls: couscous as base, spread to one side. Spoon a generous mound of hummus next to it. Add a smaller mound of baba ganoush (if you have it).
7. Arrange the falafel, cucumber, tomatoes, pepper and pickled red onion around. Scatter olives. Drizzle tahini over the falafel and veg. Top with chopped parsley, mint, pomegranate seeds and a pinch of za'atar. Warm pita on the side.

Cook mode lives in the app

Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.