So, this recipe needs a few spices and herbs. It’s always good to invest in the basic spices, so you can keep using them again and again! I like to buy some fresh herbs as plants too, like mint. It doesn’t cost a lot and, if you water it well, you can enjoy it for a weeks :)x
Serves 4 Ingredients: 400g frozen peas 400g chickpeas, drained 3 tbsp wholegrain flour, plus extra for dusting 2 garlic gloves 2 tsp cumin seeds 2 tbsp smooth peanut butter or tahini small bunch of parsley, chopped small bunch of mint, chopped zest and juice from 1 lemon 200g wholegrain couscous 3 tbsp olive oil 4 large tomatoes 100 ml natural organic 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 into 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 minutes. Boil the kettle. Place the couscous in a large bowl, season, then pour over enough boiling water just to cover it. Set aside for 5mins. Heat 2tbsp oil in a large pan. Cook the falafels for 2-3min 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 organic natural yogurt.