Crispy Falafel with Pistachio Couscous and Cucumber Dill Salad

This vibrant dish brings together crispy falafel, fluffy pistachio couscous and a cool cucumber dill salad for a satisfying vegetarian dinner that’s ready in a flash. The falafel sizzles to golden perfection while the couscous cooks in veggie stock and a tangy garlic herb crema ties everything together.

Perfect for busy weeknights, this meal is packed with flavor and texture. Serve with buttery toasted pitas and a splash of hot sauce for an extra kick. It’s a fresh, fast feast that will become a regular in your dinner rotation.

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Ingredients

3 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 unit FalafelView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 unit PitasView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Smoky Garlic Herb SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine couscous, veggie stock concentrates and 2 cups water (4 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 8-10 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, halve the falafel. Heat a large drizzle of oil in a large pan over medium-high heat. Add falafel halves and cook until golden and crispy, 2-3 minutes per side.
3. While falafel cooks, in a small bowl, mix smoky garlic herb sauce and sour cream to make the crema. Trim and quarter the cucumber lengthwise, then cut into ¼-inch quarter moons. Halve the grape tomatoes. Roughly chop the dill fronds. Quarter the lemon. In a separate small bowl, combine cucumber, tomatoes, dill, feta, 1 tablespoon olive oil (2 for 4 servings) and juice from half the lemon. Season with salt and pepper to taste.
4. Toast pitas until golden; spread with half the garlic herb butter, then cut into quarters. Fluff the cooked couscous with a fork and stir in pistachios and remaining garlic herb butter. Divide couscous, falafel, pitas and cucumber salad among plates. Drizzle falafel with garlic herb crema and hot sauce to taste. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times may vary. Israeli couscous is larger and chewier; if using regular couscous, follow package instructions and reduce liquid accordingly.

Can I make this recipe gluten-free?

The falafel and pitas contain wheat, so for a gluten-free version, use gluten-free falafel and pitas or substitute with gluten-free flatbread.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat falafel and couscous in a pan or microwave and enjoy the salad cold.