Falafel Nourish Bowl

Name: Falafel Nourish Bowl
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 pack of Cauldron Middle Eastern Falafels [https://www.cauldronfoods.co.uk/products/middle-eastern-plant-based-falafel]; 150g giant couscous; 2 tbsp pickled red onion; 2 tbsp parsley, finely chopped; 1 tbsp dill, finely chopped; 2 roasted red peppers, roughly chopped; 1 tbsp flaked almonds; ½ red onion, sliced; 1 bag of rocket; 60g feta, crumbled; 40g pomegranate seeds; 2 tbsp kalamata olives; Dukkah (optional); FOR THE COUSCOUS DRESSING:; Juice and zest of ½ a lemon; 1 tbsp olive oil; 1 tbsp harissa paste; FOR THE CUCUMBER YOGHURT:; Juice and zest of ½ a lemon; ½ large cucumber, grated; 1 tbsp fresh mint, finely chopped; 70g Greek yoghurt; ½ tbsp olive oil; 1 garlic clove, minced

Need an easy, delish recipe idea that’s packed with veggies? Look no further than this Falafel Nourish Bowl! Middle Eastern Falafels, baked until crispy then served with pickles, a zesty cucumber yoghurt and a spicy giant couscous salad - a lipsmacking speedy lunch or dinner!

Recipe by @bertiesbite

Serves 2

25 mins

A little effort

Vegetarian

Cauldron Middle Eastern Falafels with a cucumber yoghurt and couscous salad

Cauldron Vegan Middles Eastern Falafels with blue packaging and a see-through section to showcase the falafels

Made with our Middle Eastern Plant-Based Falafels

Source of protein

Low in sat fat

Vegan

View Product View Recipes

Ingredients:

1 pack of Cauldron Middle Eastern Falafels

150g giant couscous

2 tbsp pickled red onion

2 tbsp parsley, finely chopped

1 tbsp dill, finely chopped

2 roasted red peppers, roughly chopped

1 tbsp flaked almonds

½ red onion, sliced

1 bag of rocket

60g feta, crumbled

40g pomegranate seeds

2 tbsp kalamata olives

Dukkah (optional)

For the couscous dressing:

Juice and zest of ½ a lemon

1 tbsp olive oil

1 tbsp harissa paste

For the cucumber yoghurt:

Juice and zest of ½ a lemon

½ large cucumber, grated

1 tbsp fresh mint, finely chopped

70g Greek yoghurt

½ tbsp olive oil

1 garlic clove, minced

Method:

Preheat oven and baking tray to 200°C/ Fan 180°C. Meanwhile, cook your giant couscous to pack instructions.
Place the Cauldron Middle Eastern Falafel on the preheated baking tray and cook for 12 minutes.
To make the cucumber yoghurt - use a tea towel to squeeze the excess juice out of the grated cucumber. Add to a bowl with the Greek yoghurt, olive oil, garlic clove, lemon juice and fresh mint.
To make the dressing – whisk together the lemon juice, olive oil and harissa paste. Add this to the cooked couscous along with the parsley, dill, chopped roasted red peppers and flaked almonds.
Divide the cucumber yoghurt between two bowls, top each with the couscous salad, rocket, kalamata olives and Middle Eastern Falafels. Garnish with pomegranate seeds, crumbled feta, and some crunchy dukkha.

Recipe by @bertiesbite

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!

Moroccan Falafel & Halloumi Grain Bowl

Serves 2

15 mins

A little effort
Dive in!
Hot Honey Falafel Wraps with Apricot Salad

Serves 2

10 mins

Easy
Dive in!
Carrot Ribbon Salad with Cauldron Middle Eastern Falafels

Serves 2

25 mins

A little effort
Dive in!
Tofu ‘Halloumi’ Sharing Platter

Serves 4

15 mins

Easy
Dive in!
Greek Falafel Skewers with a Yoghurt Dip

30 mins

Easy
Dive in!
Butternut & Red Chilli Vegetarian Shawarma

Serves 2

25 mins

Easy
Dive in!
Butternut & Red Chilli Buddha Bowl

Serves 2

25 mins

Easy
Dive in!
Falafel Traybake Tacos

Serves 4

30 mins

Easy
Dive in!
Tear & Share Christmas Pastry Wreath

Serves 10

50 mins

A little effort
Dive in!
Middle Eastern Falafel Salad

Serves 4

35 mins

Easy
Dive in!