Smashed Falafels and Buttery Pesto Orzo
with Baby Plum Tomatoes, Rocket and Greek Style Yoghurt
Not to be confused with rice, orzo is actually a type of pasta. By cooking the falafels and then baking after smashing them, it turns them into a crispy and crunchy topping for the flavoursome orzo.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
125 grams
Baby Plum Tomatoes
2 unit(s)
Garlic Clove
171 grams
Ready to Eat Falafels
1 unit(s)
Lemon
180 grams
Orzo
(Contains Cereals containing gluten)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
32 grams
Pesto
(Contains Milk)
20 grams
Wild Rocket
Not included in your delivery
20 grams
Butter
1 tsp
Sugar
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion.
Heat the butter (see pantry for amount) in a large frying pan on medium heat.
Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.
Pop onto a large baking tray. When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
Place the falafels on a plate and microwave, 800W: 75 secs / 900W: 45 secs / 1000W: 30 secs.
If you don't have a microwave, place the falafels onto a baking tray and bake on the top shelf until golden brown, 5-8 mins.
Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the orzo.
Zest and quarter the lemon into wedges.
When the falafels are cooked and softened, transfer them to a baking tray and use the bottom of a bowl or pan to lightly crush each falafel.
Drizzle the smashed falafels with oil and bake on the top shelf of your oven until crispy and golden, 10-15 mins.
When the water is boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.
Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a small bowl, mix together the roasted garlic, yoghurt and a pinch of lemon zest. Set aside for now.
Once the orzo is cooked, add to the pan of caramelised onions with the pesto and baby plum tomatoes. Stir to combine.
Squeeze in some lemon juice and season with salt and pepper.
Share the buttery pesto orzo between your serving bowls.
Top with the smashed falafels. Drizzle over the honey (see pantry for amount) and dollop on the roasted garlic yoghurt.
Top with the rocket leaves, drizzle over some olive oil and serve any remaining lemon wedges alongside to finish.
Enjoy!
