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30 Minute Pea Falafels with Couscous A different ingredient for falafels and it works - so delish!
Serves: 4 Time: 30 minutes
Ingredients
400g frozen peas
400g chickpeas, drained
3 tablespoon flour, plus a little for dusting
2 garlic cloves, crushed
2 teaspoon cumin seeds
2 tablespoon smooth peanut butter or tahini
Small bunch parsley, chopped
Small bunch mint, chopped
Zest and juice 1 lemon
200g couscous
3 tablespoon olive oil
4 large tomatoes, chopped
100ml natural yogurt
Method
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.
Place the couscous in a large bowl, season, then pour over enough boiling water to just cover. Set aside for 5 mins.
Heat 2 tablespoon 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. Yum!!
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Rosie ❤️
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