Green pea falafel with lemon couscous and minty yogurt

Step 1/6

• 27½ g parsley
• 2 scallions
• 2 pitted Medjool dates
• ½ lime

• fine grater
• citrus press
• cutting board
• knife

Wash and chop all the parsley and scallions and set aside. Chop dates and set aside. Zest and juice lime and set aside.

Step 2/6

• 150 ml water
• ½ lemon
• 150 g couscous
• 1 tbsp toasted sesame oil
• ½ tbsp maple syrup
• salt

• kettle
• pot
• cooking spoon

Heat water in a kettle. Meanwhile, zest and juice lemon. Add couscous and boiling water to a pot and add salt, lemon juice, toasted sesame oil, maple syrup, and lemon zest. Stir to combine, cover, and let cook for approx. 10 - 15 min.

Step 3/6

• 100 g chickpeas
• 100 g frozen peas
• 1½ cloves garlic
• 5 g cilantro
• 2½ g mint
• ½ tsp caraway
• ¼ tsp ras el hanout
• 15 g pistachios
• 1 tbsp vegetable oil
• salt
• pepper

• immersion blender
• large bowl

Add chickpeas, peas, garlic, half the chopped scallions, a pinch of chopped parsley, cilantro, half the mint, caraway, ras el hanout, lime zest, pistachios, vegetable oil, salt, and pepper to a large bowl. Purée with an immersion blender until well combined.

Step 4/6

• 3 tbsp chickpea flour
• ½ tsp baking powder
• 2 tbsp starch
• oil for frying

• slotted spoon
• paper towels
• large pot

Add chickpea flour, baking powder, and corn starch to the bowl and knead with your hands. Then form small falafel balls. Heat oil in a clean pot over medium-high heat and deep-fry falafel for approx. 3 - 5 min. Transfer to a paper towel-lined plate to drain excess oil.

Step 5/6

Fluff the couscous with a fork. Add chopped dates, remaining chopped parsley, and remaining chopped scallions to the couscous.

Step 6/6

• 2½ g mint
• 75 g full-fat Greek yogurt
• ¼ tsp garlic powder
• salt
• pepper
• flatbread for serving

• bowl

Use your hands to shred remaining mint into the Greek yogurt, then add with garlic powder, lime juice, salt, and pepper. Serve falafel with couscous, mint yogurt, and flatbread, if desired. Enjoy!

Enjoy your meal!