Pea falafels with minty couscous salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 400g frozen peas
- 400g chickpeasdrained
- 3 tbsp flourplus a little for dusting
- 2 garlic clovescrushed
- 2 tsp cumin seeds
- 2 tbsp smooth peanut butteror tahini
- small bunch parsleychopped
- small bunch mintchopped
- zest and juice 1 lemon
- 200g couscous
- 3 tbsp olive oil
- 4 large tomatoeschopped
- 100ml natural yogurt
Nutrition: per serving
- kcal489low
- fat17g
- saturates3g
- carbs57g
- sugars8g
- fibre14g
- protein21g
- salt0.5g
Method
step 1
Put the peas in a colander and run under the hot tap to defrost. Drain well, then put half into a food processor. Add the chickpeas, flour, garlic, cumin seeds, peanut butter or tahini, parsley, lemon zest and plenty of seasoning. Whizz the ingredients to a paste, adding a splash of water if it looks too crumbly. Using wet hands, shape the mixture into 8 patties, dust with flour, then place on a plate and chill for 10 mins, or longer if you have time. Boil the kettle.
step 2
Place the couscous in a large bowl, season, then pour over enough boiling water to just cover. Set aside for 5 mins.
step 3
Heat 2 tbsp oil in a large pan. Cook the falafels for 2-3 mins on each side, until crisp and golden – you may have to do this in batches, so keep them warm in a low oven while you do. Add the remaining oil, lemon juice, mint, tomatoes and peas to the couscous. Serve the salad and falafels with a dollop of yogurt.
