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Falafel Wraps with Couscous Salad and Tzatziki
2018-06-18
https://www.metro.ca/userfiles/image/recipes/wraps-falafel-salade-couscous-tzatziki-10843.jpg
PT30M
PT10M
PT40M
Boil water for couscous.Place couscous in a bowl and pour the water over it until the water line surpasses the couscous by 1 cm. Add salt.Cover and leave for 5-10 minutes.Fluff couscous with a fork. Reserve.Meanwhile, prepare the falafel ingrédients.Drain and rinse the chickpeas.Finely chop the red onionMince the garlic.Press the lemon juice into a bowl.Put the chickpeas and 1/2 of the lemon juice in a large bowl and, using the chickpea can base, smush them to form a smooth paste.Stir in the flour, the cumin, the parsley, 1/2 of the minced garlic, 1/2 of the chopped red onion and some salt.Using hands, form mixture into equal balls and flatten them slightly.In a pan over medium heat, heat the vegetable oïl.Fry the falafels in the hot oil for 2 minutes a side.Reserve in a plate.Prepare the couscous salad.Dice the tomato.Thinly slice the green onion.Slice the olives.Crumble the feta.Mix these in a bowl with couscous, olive oil, remaining garlic, red onion, and lemon juice. Season to taste.Prepare falafel wraps by opening the pitas and stuffing them with red and green cabbage, some tzatziki and falafels.Serve with couscous salad and remaining tzatziki.Source: Missfresh.com
2
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1/2 cup (125 mL) red cabbage
1/2 cup (125 mL) green cabbage
1 lemon
3/4 cup (180 mL) couscous
1/2 tsp. (2 1/2 mL) cumin
3/4 cup (375 mL) water for couscous
1 Tbsp. (15 mL) unbleached flour
60 g feta
2 garlic cloves
1 1/2 Tbsp. (7 1/2 mL) olive oil
3 Tbsp. (45 mL) vegetable oil
1/2 red onion
1 green onions
25 g kalamata olives
1 pita bread
1 Tbsp. (15 mL) dried parsley
398 ml chickpeas
1 tomato
1/3 cup (80 mL) tzatziki
Falafel Wraps with Couscous Salad and Tzatziki
2
portions
0:30
Preparation
0:10
COOKING
0:40
TOTAL TIME
Ingredients
-
1/2 cup
(125 mL)red cabbage
-
1/2 cup
(125 mL)green cabbage
-
1
lemon
-
3/4 cup
(180 mL)couscous
-
1/2 tsp.
(2 1/2 mL)cumin
-
3/4 cup
(375 mL)water for couscous
-
1 Tbsp.
(15 mL)unbleached flour
-
60 g
feta
-
2
garlic cloves
-
1 1/2 Tbsp.
(7 1/2 mL)olive oil
-
3 Tbsp.
(45 mL)vegetable oil
-
1/2
red onion
-
1
green onions
-
25 g
kalamata olives
-
1
pita bread
-
1 Tbsp.
(15 mL)dried parsley
-
398 ml
chickpeas
-
1
tomato
-
1/3 cup
(80 mL)tzatziki
Preparation
Boil water for couscous.
Place couscous in a bowl and pour the water over it until the water line surpasses the couscous by 1 cm. Add salt.
Cover and leave for 5-10 minutes.
Fluff couscous with a fork. Reserve.
Meanwhile, prepare the falafel ingrédients.
Drain and rinse the chickpeas.
Finely chop the red onion
Mince the garlic.
Press the lemon juice into a bowl.
Put the chickpeas and 1/2 of the lemon juice in a large bowl and, using the chickpea can base, smush them to form a smooth paste.
Stir in the flour, the cumin, the parsley, 1/2 of the minced garlic, 1/2 of the chopped red onion and some salt.
Using hands, form mixture into equal balls and flatten them slightly.
In a pan over medium heat, heat the vegetable oïl.
Fry the falafels in the hot oil for 2 minutes a side.
Reserve in a plate.
Prepare the couscous salad.
Dice the tomato.
Thinly slice the green onion.
Slice the olives.
Crumble the feta.
Mix these in a bowl with couscous, olive oil, remaining garlic, red onion, and lemon juice. Season to taste.
Prepare falafel wraps by opening the pitas and stuffing them with red and green cabbage, some tzatziki and falafels.
Serve with couscous salad and remaining tzatziki.
Source: Missfresh.com
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
