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Falafel Wraps with Couscous Salad and Tzatziki 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
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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 onion 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

Falafel Wraps with Couscous Salad and Tzatziki

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2
portions
0:30
Preparation
0:10
COOKING
0:40
TOTAL TIME

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Ingredients

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  • 1/2 cup
    (125 mL)
    red cabbage
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  • 1/2 cup
    (125 mL)
    green cabbage
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  • 1
    lemon
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  • 3/4 cup
    (180 mL)
    couscous
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  • 1/2 tsp.
    (2 1/2 mL)
    cumin
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  • 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
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  • 3 Tbsp.
    (45 mL)
    vegetable oil
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  • 1/2
    red onion
  • 1
    green onion
  • 25 g
    kalamata olives
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  • 1
    pita bread
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  • 1 Tbsp.
    (15 mL)
    dried parsley
  • 398 ml
    chickpeas
  • 1
    tomato
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  • 1/3 cup
    (80 mL)
    tzatziki
Imprimer ma sélection

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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