Green pea falafel with lemon couscous and minty yogurt

Green pea falafel with lemon couscous and minty yogurt

Based on 34 ratings
Enikö G.

Enikö G.

Contributor

Difficulty

Medium 👍

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
100 g
frozen peas (thawed)
½
lemon (zest and juice)
150 g
couscous
5 g
mint (divided)
75 g
full-fat Greek yogurt
27½ g
parsley (divided)
2
scallions (divided)
2
pitted Medjool dates
½
lime (zest and juice)
150 ml
water
1 tbsp
toasted sesame oil
½ tbsp
maple syrup
100 g
canned chickpeas
cloves
garlic
5 g
cilantro
½ tsp
caraway
¼ tsp
ras el hanout
15 g
pistachios
1 tbsp
vegetable oil
3 tbsp
chickpea flour
½ tsp
baking powder
2 tbsp
starch
¼ tsp
garlic powder
salt
pepper
oil for frying
flatbread for serving
MetricImperial

Utensils

fine grater, citrus press, cutting board, knife, kettle, pot, cooking spoon, immersion blender, large bowl, slotted spoon, paper towels, large pot, bowl

How-To Videos

how-to-shell-peas

How to shell peas

homemade-ras-el-hanout

Homemade ras el hanout

how-to-reach-the-perfect-temperature-for-frying

How to reach the perfect temperature for frying

how-to-chop-herbs

How to chop herbs

Nutrition per serving

Cal688
Fat26 g
Protein22 g
Carb90 g
  • Step 1/6

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

    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.
    • 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

    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.
    • 100 g chickpeas
    • 100 g frozen peas
    • cloves garlic
    • 5 g cilantro
    • 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

    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.
    • 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.

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

  • Step 6/6

    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!
    • 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!

    Green pea falafel with lemon couscous and minty yogurt

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