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.
Course Main Dish
Cuisine Worldwide
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 4serves
Ingredients
400gfrozen peas
400gchickpeasdrained
3tbspflourplus a little for dusting
2garlic clovescrushed
2tspcumin seeds
2tbspsmooth peanut butter or tahini
1small bunchparsleychopped
1small bunchmintchopped
1lemonzest and juice
200gcouscous
3tbspolive oil
4tomatoeslarge, chopped
100mlnatural yogurt
Instructions
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.