Directions

  1. Peel & dice butternut squash and sweet potato into small cubes. place in bowl with salt, thyme, chilli flakes, minced garlic & ginger.
  2. place couscous in separate small bowl and add water proportionate to the amount of couscous you want to use (instructions are usually on the side of the box) – I used 1/4 cup of couscous to 2/4 cup of boiled hot water. Let rest on the side until couscous has cooked and absorbed water.
  3. To a medium sized bowl add chickpea mix (or premade dry falafel mix..look up mix/water ration on side of box). Use a tablespoon to measure out equal sized portions, roll into balls and let rest on a flat plate or surface.
  4. Heat 7 tablespoons of olive oil in frying pan on mid/high heat (should be about 2 cm deep). When hot add falafel balls (these cook very quickly so keep an eye on them, should take approx 3-4 mins to cook). Once completely browned place on oil absorbing surface (paper towel)
  5. (If you prefer to have less washing up, you can use the same pan to fry the butternut/potato mix) Reduce the amount of oil in the pan to about 1/2 cm deep (mid heat..if the heat is too high the butternut & potato won’t cook all the way through)
  6. Add butternut/potato mix to pan. Fry until slightly browned (approx 6-7 mins)
  7. Remove from pan and let rest on paper towel to absorb excess oil.
  8. In large bowl add spinach and mixed salad leaves with: lemon juice, salt, and pepper
  9. In a small cup add balsamic vinegar, honey and olive oil
  10. Add honey balsamic vinaigrette to salad. Add cooled butternut/potato mix & couscous and lightly toss
  11. Add falafel & enjoy!!