PEA FALAFELS WITH MINTY COUSCOUS SALAD

Pea falafels with minty couscous salad image

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

Provided by Cassie Best

Time 35m

Number Of Ingredients 13

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

Steps:

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 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.

Nutrition Facts : Calories 489 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 14 grams fiber, Protein 21 grams protein, Sodium 0.5 milligram of sodium