Falafel Bowl
Contains statutory allergens: Gluten, Sesame, Milk / dairy
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Ingredients (12)
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Instructions (4)
Bring water to a boil with a pinch of salt. Place couscous in a heatproof bowl, pour the boiling water over, cover, and let steam for 5 minutes. Fluff gently with a fork.
Heat half of the olive oil in a skillet over medium heat. Fry falafels until golden-brown and crispy all around, about 6–8 minutes.
Dice cucumber, halve cherry tomatoes, and thinly slice the red onion. Toss vegetables with the remaining olive oil, juice of half the lemon, salt, and pepper.
Divide couscous into serving bowls. Arrange warm falafels, fresh salad, crumbled feta cheese, and generous dollops of hummus on top. Garnish with lemon wedges.
