recipes
Minted Felafel couscous salad with mustard BBQ sauce
2023-05-04
Ingredients
For the falafel
- 1 x 400g tin chickpeas, rinsed and drained
- 2 spring onions, sliced
- 2 cloves garlic, finely chopped
- 2 tbsp chopped mint
- 2 tbsp chopped parsley
- 1 egg yolk
- 1 tbsp chick pea flour
- 3-4 tbsp panko breadcrumbs
- Oli for frying or baking
You will also need
- 1 red pepper, deseeded and roasted
- 2 inch piece cucumber, cut into ribbons
- 100g lemon and mint couscous (Tipiak)
- 1 handful mixed salad leaves
- 1 tsp crushed pistachios (Lamb brand)
- 4 tbsp mustard BBQ sauce (Thomy)
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Method
Start this recipe by making the falafel. Mash the chickpeas in a bowl and mix in the onion, garlic, mint, parsley, egg yolk, flour and season with salt and pepper. Mix to a paste, adding in a little breadcrumbs if to soft. Allow to sit in the fridge for 15 minutes before forming into patties and coat in the breadcrumbs. When ready, either shallow fry or place on a baking tray, drizzle with olive oil and bake in the oven at 200°C for 10-12 minutes. Meanwhile, make up the lemon couscous with hot water and allow to absorb. When ready, mix in the roasted pepper, cucumber, pistachios and salad leaves and spoon into 2 deep serving plates. Lay the falafel on top and spoon the mustard BBq sauce into 2 small bowls and serve on the side in the salad plates.
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