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Pea falafels with minty couscous salad

Give falafel a makeover by using a mix of chickpeas and frozen peas, serve with couscous and a dollop of yogurt for a cheap but tasty meal

  • Prep: 20 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 489
  • Carbohydrates 57
  • Saturated Fat 3
  • Sugar 8
  • Protein 21
  • Fat 17
  • Fibre 14
  • Salt 0.5

Nutrition per serving

  • Calories 489
  • Carbohydrates 57
  • Saturated Fat 3
  • Sugar 8
  • Protein 21
  • Fat 17
  • Fibre 14
  • Salt 0.5

Ingredients

  • 400g frozen peas
  • 400g chickpeas, drained
  • 3 tbsp flour, plus a little for dusting
  • 2 garlic cloves, crushed
  • 2 tsp cumin seeds
  • 2 tbsp smooth peanut butter or tahini
  • small bunch parsley, chopped
  • small bunch mint, chopped
  • zest and juice 1 lemon
  • 200g couscous
  • 3 tbsp 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. 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.

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

  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.

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