My Big Fat Greek Recipe: Falafel with Peppers and Couscous

19 May

The grocery store near my house has recently started selling VeggiePatch Falafel Chickpea Balls.  I love this product!  I’ve been putting them on my salads to add some zest to a typically plain meal.

The other night my husband and I created a recipe with the falafel balls that will become a staple dinner in our home because it was so delicious and easy to make.  We served it over couscous.

VeggiePatch Falafel with Peppers Recipe


  • 1 cup couscous
  • 2 Tbsp. olive oil
  • 1 large onion, cut in long strips
  • 1 red bell pepper, cut in long strips
  • 1 green bell pepper, cut in long strips
  • 1 1/2 cups chopped broccoli
  • 2 tsp. fresh minced garlic
  • 1 Tbsp. Italian seasoning
  • 1/2 Tbsp. crushed red pepper
  • 3/4 cup low sodium vegetable broth
  • 2 Tbsp. SmartBalance vegan butter
  • 1 cup fresh spinach
  • 8 oz. package of baby Portobello mushrooms, sliced
  • 1 package VeggiePatch Falafel Chickpea Balls


Prepare couscous as directed on package. Prep vegetables and heat olive oil in a pan over medium heat.

Add onion, garlic, peppers, brocoli, and mushrooms, along with spices to the pan. Saute until vegetables are tender, or 10 minutes

Add vegetable broth, butter, and spinach. Simmer until spinach is wilted.

Add VeggiePatch Falafel Chickpea Balls and simmer for an extra 3-5 minutes.

Vege-meter: 9


One Response to “My Big Fat Greek Recipe: Falafel with Peppers and Couscous”

  1. vegobsession chick September 20, 2011 at 12:01 am #

    I am really hungry now! 🙂

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