Green pea falafel with lemon couscous and minty yogurt

Based on 21 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g frozen peas (thawed)
lemon (zest and juice)
300 g couscous
10 g mint (divided)
150 g full-fat Greek yogurt
55 g parsley (divided)
scallions (divided)
pitted Medjool dates
lime (zest and juice)
300 ml water
2 tbsp toasted sesame oil
1 tbsp maple syrup
200 g canned chickpeas
3 cloves garlic
10 g cilantro
1 tsp caraway
½ tsp ras el hanout
30 g pistachios
2 tbsp vegetable oil
6 tbsp chickpea flour
1 tsp baking powder
4 tbsp starch
½ tsp garlic powder
salt
pepper
oil for frying
flatbread for serving
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
688
Protein
22 g
Fat
26 g
Carb
90 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.
    • 55 g parsley
    • scallions
    • pitted Medjool dates
    • 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.
    • 300 ml water
    • lemon
    • 300 g couscous
    • 2 tbsp toasted sesame oil
    • 1 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.
    • 200 g chickpeas
    • 200 g frozen peas
    • 3 cloves garlic
    • 10 g cilantro
    • 5 g mint
    • 1 tsp caraway
    • ½ tsp ras el hanout
    • 30 g pistachios
    • 2 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.
    • 6 tbsp chickpea flour
    • 1 tsp baking powder
    • 4 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!
    • 5 g mint
    • 150 g full-fat Greek yogurt
    • ½ 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!