Cheap and healthy recipe for 4 people, takes only 15 mins; recipe has frozen pea, chickpea, flour, garlic clove, cumin seed, peanut butter, parsley, mint, lemon, couscous, olive oil, tomato and natural yogurt.
Pea falafels with minty couscous salad
Course: Cheap and healthy
Servings
4
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 2 garlic cloves, crushed
- Olive Oil: 3 tbsp olive oil
- Tomato: 4 large tomatoes, chopped
- Natural Yogurt: 100ml natural yogurt
- Couscous: 200g couscous
- Chickpea: 400g chickpeas, drained
- Mint: small bunch mint, chopped
- Parsley: small bunch parsley, chopped
- Lemon: zest and juice 1 lemon
- Frozen Pea: 400g frozen peas
- Cumin Seed: 2 tsp cumin seeds
- Flour: 3 tbsp flour, plus a little for dusting
- Peanut Butter: 2 tbsp smooth peanut butter or tahini
Directions
- 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.
