Roasted Vegetable & Falafel Salad
Prep Time
20 minutes
Cook Time
40 minutes
Servings
4
Nutritional information (Per serve)
Carbohydrate
32.4 g
7.6 g is sugar
Fibre
8.1 g
Fat
17.8 g
3.2 g is saturated fat
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
- 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.
- 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.
- 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.
- Mix Greek yoghurt, lemon zest, and sumac. Season with salt if desired.
- Warm falafel per package instructions, typically 10 mins in oven or air fryer.
- Assemble salad: layer couscous, roasted vegetables, falafel, and chickpeas. Top with yoghurt and chopped coriander.