BOON falafel balls with flower sprouts, broccoli couscous, watercress and yoghurt sauce
|Ingredient||1 pers.||2 pers.||3 pers.||4 pers.|
|BOON falafel (tray(s))||0,5||1||1,5||2|
|Spring onion (piece(s))||0,5||1||1,5||2|
|Oil for frying ()|
|Paprika powder (to taste)|
|Olive oil (extra virgin) (tbsp)||0,5||1||1,5||2|
|Lemon juice (bottled) (tbsp)||0,25||0,5||0,75||1|
|Olive oil (to drizzle) ()|
|Salt and pepper (to taste)|
Note you need watercress twice this week.
1. Cut off only the very end of the broccoli stem. Using the blender or food processor, chop the florets and stem of the broccoli finely.
2. Finely chop the parsley and the chervil. Keep a little bit of both for the yoghurt sauce later and put the rest in a mixing bowl.
3. Slowly fry the falafel balls in a little bit of oil until brown all over and cooked through.
4. Bring a pan of salted water to the boil for the flower sprouts.
5. Fry the broccoli couscous in a wok in a little bit of oil for about 5 minutes, tossing now and again. Meanwhile, slice the spring onion into rings. Lastly, add the rest of the crushed garlic and the spring onion to the broccoli. Toss a few times, turn off the heat, season with paprika powder, pepper and salt. Put in a bowl and add the extra virgin olive oil and lemon juice (bottled is okay). Mix through the watercress leaves (remove the thicker stems of necessary).
6. Optionally, cut off the end of the stems and blanche the flower sprouts for 3-4 minutes until cooked. Drain, return to the pan and drizzle with olive oil, lemon juice (bottled is okay), pepper and salt.
7. In a bowl, mix the rest of the yoghurt with pepper, salt and the set aside herbs. Serve the falafel balls with the broccoli couscous, the stir-fried flower sprouts and the yoghurt sauce.