Ingredients
For the falafel:
- 1 pouch of Abido falafel mix
- 1 teaspoon Abido falafel spices
- 1 teaspoon Abido cumin
- ½ glass warm water
- 1L sunflower oil
For the dressing:
- ¼ cup Colavita extra virgin olive oil
- 1 tablespoon Darinne sesame paste (tahini)
- 2 tablespoons lemon juice
- 1 tablespoon honey
- A pinch of salt
- 2 tablespoons plain Greek yoghurt
For the bowl:
- 5 falafel pieces
- 5 Darinne roasted red peppers
- 2 tablespoons Colavita extra virgin olive oil
- 1 teaspoon Abido cumin
- 1 teaspoon smoked paprika
- 5 carrots
- ½ head of cauliflower
- 1 cup cooked cous cous
- 200g feta cheese
- Salt and pepper to taste
Ready in
50 minutes
Directions
- For the falafel, mix a pouch of Abido falafel powder with ½ glass of warm water. Mix well and leave to settle for approx. 15 minutes.
- Using your hands, take bits of the mixture and form them into small balls, then press them into discs.
- Deep fry the falafel discs in heated sunflower oil until golden brown. For a healthier alternative, you may choose to bake the falafel, instead of deep frying it. Place the discs on an oiled baking tray and bake for 10-12 minutes in the pre-heated oven, until golden brown.
- Cut the carrots into sticks and chop the cauliflower into small florets. Place on a baking tray, drizzle with Colavita extra virgin olive oil and season with Abido cumin, paprika powder, salt and pepper.
- Bake for 20 minutes in pre-heated oven. When nicely roasted, remove from the oven and leave to cool.
- For the dressing, mix ¼ cup Colavita extra virgin olive oil with 1 tablespoon of Darinne tahini, the fresh lemon juice, 1 tablespoon honey, 2 tablespoons of Greek yoghurt and a pinch of salt.
- To assemble, add the cooked cous cous to a bowl, then place the rest of the ingredients on the sides, as shown in the image: the falafel, the carrot sticks, the cauliflower florets and the Darinne roasted pepers. Top with crumbled feta cheese and drizzle with dressing (or serve the dressing on the side, depending on personal preference). Enjoy!
