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Pea falafels with minty couscous salad

Pea falafels with minty couscous salad

Rating: 4 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal489
fat17g
saturates3g
carbs57g
sugars8g
fibre14g
protein21g
salt0.5g
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Ingredients

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2015

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Overall rating

Rating: 4 out of 5.16 ratings

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