Pea falafels with minty couscous salad

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    Pea falafels with minty couscous salad
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    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.
    Pea falafels with minty couscous salad
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    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.
    Servings Prep Time Cook Time
    4serves 20minutes 15minutes
    Servings Prep Time
    4serves 20minutes
    Cook Time
    15minutes
    Ingredients
    Ingredients
    Servings: serves Units:
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    Instructions
    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.

    RECIPE NOTES & TIPS:

    Recipe from Good Food magazine, February 2015

     

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