Falafel with Couscous Salad
Equipment
Ingredients
Falafel
falafel balls (ready)
16 pcs
Couscous Salad
couscous (dry)
300 g
eggplant (raw)
1 pcs
cucumber (raw)
1 pcs
pomegranate seeds (fresh)
200 g
almonds (whole)
30 g
mint (fresh)
10 g
parsley (fresh)
10 g
feta cheese (crumbled)
150 g
Greek yogurt (plain)
170 ml
olive oil (for frying)
30 ml
vegetable bouillon cube (dry)
1 pcs
Turkish bread (fresh)
4 slices
Instructions
Prepare the couscous and eggplant
Prepare the falafel balls. Soak the couscous in a bowl or saucepan with hot water and the bouillon cube. Cut the eggplant into cubes. Heat a pan with a little oil and fry the eggplant cubes for about 8 minutes.
Combine salad ingredients and fry falafel
Mix the couscous with cucumber slices, pomegranate seeds, mint, parsley, and almonds. Heat a generous amount of fresh oil in the pan and fry the falafel for 3 minutes on each side until golden brown and cooked through.
Serve the dish
Serve the couscous with some crumbled feta, the homemade falafel, bread, and a bowl of yogurt with a little oil.
Storage
Best eaten fresh. Store couscous salad and falafel separately in airtight containers.
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