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Pea Falafels with Couscous

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

  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.

  2. 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.

  3. Place the couscous in a large bowl, season, then pour over enough boiling water to just cover. Set aside for 5 mins.

  4. 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.

  5. 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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Hope you loved it!

Rosie ❤️

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