Glow & Glucose

Roasted Vegetable & Falafel Salad

Dinner Lunch Vegetarian Meal Prep Middle Eastern
Roasted Vegetable & Falafel Salad - A delicious recipe for gestational diabetes
Prep Time

20 minutes

Cook Time

40 minutes

Servings

4

Nutritional Information

Per Serve

Carbohydrates 32.4 g
Fibre 8.1 g
Saturated fat 3.2 g
Sodium 430 mg
Total fat 17.8 g
Total sugars 7.6 g

Per 100g

Carbohydrates 10.1 g
Fibre 2.5 g
Saturated fat 1.0 g
Sodium 134 mg
Total fat 5.6 g
Total sugars 2.4 g

Ingredients

  • 400 g chickpeas (tin, drained and rinsed)
  • 3 tbsp olive oil (1 tbsp for chickpeas, 2 tbsp for vegetables)
  • 1 tsp chilli flakes (divided between chickpeas and vegetables)
  • salt and pepper (to taste)
  • 1 courgette (diced)
  • 1 red pepper (chopped)
  • 1 yellow pepper (chopped)
  • 1 aubergine (cubed)
  • 1 red onion (diced)
  • 3 cloves garlic (finely chopped)
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 200 g cherry tomatoes
  • 150 g couscous
  • 1 vegetable stock cube
  • 225 ml boiling water
  • 1 lemon lemon juice
  • 12 falafel balls (store-bought)
  • 200 ml plain Greek yoghurt
  • 1 lemon lemon zest
  • 1 tsp sumac
  • 1 small bunch fresh coriander (chopped)

Method

  1. Preheat oven to 200°C (180°C fan). Toss chickpeas with 1 tbsp olive oil, chilli flakes, salt and pepper. Roast for 30 minutes, shaking halfway, until crispy.
  2. Toss courgette, peppers, aubergine, red onion, garlic, and spices with 2 tbsp olive oil. Roast for 20 minutes, then add cherry tomatoes and roast for another 10–15 minutes.
  3. In a bowl, dissolve stock cube in boiling water, stir in lemon juice. Pour over couscous, cover, and let sit 8–10 mins. Fluff with fork.
  4. Mix Greek yoghurt, lemon zest, and sumac. Season with salt if desired.
  5. Warm falafel per package instructions—typically 10 mins in oven or air fryer.
  6. Assemble salad: layer couscous, roasted vegetables, falafel, and chickpeas. Top with yoghurt and chopped coriander.