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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Worldwide
Servings 4 serves


  • 400 g frozen peas
  • 400 g 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
  • 1 small bunch parsley chopped
  • 1 small bunch mint chopped
  • 1 lemon zest and juice
  • 200 g couscous
  • 3 tbsp olive oil
  • 4 tomatoes large, chopped
  • 100 ml natural yogurt


  • 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.


Recipe from Good Food magazine, February 2015
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