CHAOSTOCOSMOS

Tuesday, 1 December 2015

Pea falafels with minty couscous salad





Serves 4

Ingredients


    400g frozen peas
    400g chickpeas, drained
    2 garlic cloves, crushed
    2 tsp cumin seeds
    2 tbsp tahini *
    small bunch parsley, chopped
    small bunch mint, chopped
    zest and juice 1 lemon
    200g couscous
    4 large tomatoes, chopped
    100ml fat free natural yogurt

Method

  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, garlic, cumin seeds, 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, then place on a plate and chill for 10 mins, or longer if you have time.
  2. 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.
  3. Heat 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. Add the lemon juice, mint, tomatoes and peas to the couscous. Serve the salad and falafels with a dollop of yogurt.
Adapted from this recipe from Good Food magazine, February 2015

* Currently, 1 level tbsp of tahini is 5 syns, which would make this 2.5 syns per portion. Always double-check the syn values I provide as these can change from time to time.


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