Pea falafels with minty couscous salad

Pea falafels with minty couscous salad

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(5 ratings)

Prep: 20 mins Cook: 15 mins

Easy

Serves 4
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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal489
  • fat17g
  • saturates3g
  • carbs57g
  • sugars8g
  • fibre14g
  • protein21g
  • salt0.5g
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Ingredients

  • 400g frozen peas
  • 400g chickpeas, drained
  • 3 tbsp flour, plus a little for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 garlic cloves, crushed
  • 2 tsp cumin seeds
  • 2 tbsp smooth peanut butter or tahini
  • small bunch parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small bunch mint, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 large tomatoes, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 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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Comments, questions and tips

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Minoo's picture
Minoo
27th Feb, 2016
These were even better than expected and were a great way to convince my other half that peas can taste nice! I had trouble fitting all the falafel ingredients into my mini mixer, so if you have a bigger food processor I'd recommend using that.
pippa.lewis
20th Mar, 2015
3.8
Really nice! I mixed it up a little, added some egg and spelt flour, mixed herbs, and baked in the oven.
Frantic Flapjack
10th Mar, 2015
2.55
I didn't have time to make the falafels but made the couscous and served with sausages. The couscous was light and lovely. Left out the yogurt.
ldupuy
17th Feb, 2015
5.05
Very tasty falafels (made with tahini)! I'm going to freeze the remaining ones (we'll see if they are ok once defrosted). I had other leftovers to eat, so haven't tried the couscous yet, but looks nice too. The yogurt is a bit bland, though, so next time, I'll try something else.
izmills
11th Feb, 2015
5.05
These are lovely. Really easy to make and very tasty. I used a flavoured couscous (garlic and roasted tomato) and it worked really well. My children ate them happily and want them for tea again very soon!
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