FALAFELS WITH HUMMUS & TABBOULEH

Falafels with hummus & tabbouleh image

Make your own chickpea and butter bean fritters and serve with a herby couscous salad - the recipe makes enough for two meals

Provided by Jennifer Irvine

Time 30m

Number Of Ingredients 25

Ingredients

1 tsp cumin seeds
1 tsp coriander seeds
400g can chickpeas , drained
400g can butter beans , drained
juice ½ lemon
small pack coriander , including stalks
¼ red chilli , deseeded, and chopped
1 garlic clove , crushed
1 egg yolk , beaten
small pack parsley
4 tbsp wholemeal flour
400g can chickpeas , drained
1 tbsp tahini paste
pinch of ground cumin
1 tbsp extra virgin olive oil
juice ½ lemon
50g barley couscous
1 tbsp extra virgin olive oil
juice 1 lemon
small pack parsley , finely chopped
small pack mint , finely chopped
small pack coriander , finely chopped
2 spring onions , white parts only, finely sliced
½ cucumber , deseeded and cut into small pieces
3 tomatoes , quartered, deseeded and cut into small pieces

Steps:

Heat oven to 180C/160C fan/gas 4 and put a non-stick baking tray inside. For the falafels, heat a large non-stick frying pan, add the cumin and coriander seeds and dry-fry until fragrant (1-2 mins), stirring occasionally to prevent burning. Remove from the pan.
Put the seeds, the remaining falafel ingredients and some seasoning into a food processor and blitz until you have a chunky paste. If it seems too dry, add 1 tsp water and blitz again until you have the consistency of damp sand. Using your hands, divide the mixture into 12 falafel balls and chill for 30 mins.
Heat a non-stick frying pan. When hot, add the falafel balls, pressing down into the pan to make patties. Leave to cook, without turning, for 2-3 mins, then check to make sure they're brown and crisp. Turn and cook the other side for 2 mins more. Remove from the pan, transfer to the baking tray in the oven and cook for a further 10 mins. Meanwhile, prepare the barley couscous following pack instructions.
For the hummus, put all the ingredients, except the lemon, into a food processor and blitz to form a stiff paste. With the motor running, slowly add the lemon juice and up to 3 tbsp water to get it to the consistency of your choice.
For the tabbouleh, mix the olive oil, lemon juice and some black pepper in a small bowl. In a larger bowl, combine the rest of the tabbouleh ingredients, along with the cooked couscous, and add the dressing. Mix well.
Put aside 4 falafels and 4 tbsp hummus in the fridge for Stuffed Moroccan pittas (see 'goes well with', right). Serve the remaining falafels with the remaining hummus and the tabbouleh.

Nutrition Facts : Calories 509 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 7 grams sugar, Fiber 14 grams fiber, Protein 22 grams protein, Sodium 1.6 milligram of sodium