Pea falafels with minty couscous salad

3 of 5-a-day 30-60 minutes 4 servings 600 kcal or less budget budget dinner cheap cheap recipe chickpea fritters fibre folate iron vitamin c winter

N/A

Source

Ingredients

400g frozen peas

400g chickpeas , drained

3 tbsp flour , plus a little 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

zest and juice 1 lemon

200g couscous

3 tbsp olive oil

4 large tomatoes , chopped

100ml natural yogurt

Method

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.