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


  • calories 489
  • carbs 57
  • saturated fat 3
  • sugar 8
  • protein 21
  • fat 17
  • fibre 14
  • salt 0.5


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


  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.