Description
This vibrant recipe features crispy pea falafels served alongside a refreshing minty couscous salad, perfect for a wholesome vegetarian meal packed with fresh herbs, lemon, and a creamy yogurt topping.
Ingredients
Scale
Falafel Ingredients
- 400g frozen peas
- 400g chickpeas, drained
- 3 tbsp flour, plus extra for dusting
- 2 garlic cloves, crushed
- 2 tsp cumin seeds
- 2 tbsp smooth peanut butter or tahini
- Small bunch parsley, chopped
- Small bunch mint, chopped (for falafels and salad)
- Zest and juice of 1 lemon
Couscous Salad Ingredients
- 200g couscous
- 3 tbsp olive oil
- 4 large tomatoes, chopped
- 100ml natural yogurt
Instructions
- Defrost and prepare falafel mixture: Place the frozen peas in a colander and run under hot tap water to defrost. Drain well, then put half of the peas into a food processor along with the drained chickpeas, 3 tablespoons flour, crushed garlic cloves, cumin seeds, peanut butter or tahini, chopped parsley, lemon zest, and plenty of seasoning. Blend to form a thick paste, adding a splash of water if too crumbly.
- Shape and chill falafels: Using wet hands, shape the falafel mixture into 8 patties. Dust each patty lightly with flour, place them on a plate, and chill for at least 10 minutes to help them set.
- Prepare couscous: Place the couscous in a large bowl, season with salt and pepper, then pour over boiling water just enough to cover. Cover and set aside for 5 minutes to absorb the water.
- Cook falafels: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the falafels and cook for 2-3 minutes on each side until golden and crisp. You may need to cook in batches. Keep cooked falafels warm in a low oven.
- Finish couscous salad: Fluff the couscous with a fork to separate grains. Stir in the remaining olive oil, lemon juice, chopped mint, chopped tomatoes, and the remaining defrosted peas to create a fresh salad.
- Serve: Plate the minty couscous salad with the crispy pea falafels on the side, topped with a dollop of natural yogurt for creaminess.
Notes
- Using wet hands to shape the falafels prevents the mixture from sticking and helps form smooth patties.
- Chilling falafels before cooking improves their firmness, reducing the risk of them falling apart in the pan.
- If tahini is not available, smooth peanut butter is a great alternative to add richness.
- Keep cooked falafels warm in a low oven (about 90°C/200°F) while cooking remaining batches.
- You can adjust seasoning and herbs according to taste for more or less zest and freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Keywords: pea falafels, mint couscous salad, vegetarian falafel recipe, healthy falafel, Middle Eastern salad
