Another quick and easy healthy lunch idea for you! This recipe was actually inspired from a meal kit card that I had some time ago - but I modified it to make it my own. This version packs even more veggies and flavours and has been a staple go-to-lunch for me, especially in the warmer months.
Falafel is a popular Middle Eastern dish made of spiced mashed chickpeas or other pulses that are formed into balls or fritters and usually deep fried - although I personally prefer to bake or airfry my falafel which is not only healthier but still achieves that same delicious crispiness. Falafel is high in dietary fibre and plant-based protein and contains other beneficial minerals such as phosphorus, potassium, calcium, magnesium, zinc, and iron - making it a fast-food that packs a punch above the rest!
Ingredients for four servings:
- 1 packet of ready-to-eat falafel
- 100 g couscous
- 1 red onion, 1 red capsicum, 1 sweet potato (but feel free to mix up these veggies with pumpkin, zucchini, eggplant, etc. and adjust roasting time as needed)
- Mixed leaves (spinach, rocket, etc.)
- Olive oil
- Lemon juice
- Greek yogurt
- Salt and pepper
- Capers (optional)
Steps:
- Pre-heat oven (fan forced) to 180 degrees Celsius.
- Meanwhile, cut up the onion, capsicum, and sweet potato into small bite-size pieces, place onto a baking tray, and toss together with a drizzle of olive oil and salt/pepper.
- Once the oven is pre-heated, roast veggies for about 20 minutes or until they can be easily skewered with a fork.
- Place falafel onto another baking tray and place into the oven for about 10 minutes (alternatively, place into an airfyer instead)
- While the veggies/falafel are roasting away, place couscous into a small pot and add 150 mL of boiling water, combining well, and then let it rest for about 5 minutes with the cover on. After 5 minutes, fluff up with a fork and add a bit of olive oil to taste. Set aside.
- Once the vegetables and falafel are ready, toss veggies into the pot of couscous and combine well, adding a dash of lemon juice and some salt/pepper.
- In a big bowl, lay down a layer of mixed leaves and spoon on a quarter of the couscous mixture. Place 3-4 falafel on top, drizzle over some greek yogurt, and sprinkle with some capers for garnish. I also sometimes like to add a dollop of hummus at the end for some extra creaminess and flavour - it goes really well together~
- Mix well and enjoy!