PEA FALAFELS WITH MINTY COUSCOUS SALAD
Give falafel a makeover by using a mix of chickpeas and frozen peas, serve with couscous and a dollop of yogurt for a cheap but tasty meal
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 13
Steps:
- 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 to 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 mins, or longer if you have time. Boil the kettle.
- Place the couscous in a large bowl, season, then pour over enough boiling water to just cover. Set aside for 5 mins.
- Heat 2 tbsp oil in a large pan. Cook the falafels for 2-3 mins 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 yogurt.
Nutrition Facts : Calories 489 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 14 grams fiber, Protein 21 grams protein, Sodium 0.5 milligram of sodium
PEA-MINT FALAFEL WITH BULGUR
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 2 cups water to a boil. Pour over the bulgur in a large bowl; cover and set aside until tender, about 20 minutes.
- Meanwhile, combine the tahini, 1 tablespoon each olive oil and lemon juice, the garlic and a big pinch each of salt and pepper in a food processor. Add 1/2 cup small ice cubes and process, scraping down the food processor as needed, until smooth and all the ice has melted. Remove 1/2 cup to a small bowl for the dressing.
- Add 1/2 cup mint, the peas and cumin to the food processor with the remaining tahini mixture and puree until smooth. Add the chickpeas, panko and a pinch each of salt and pepper; pulse until combined but still a little chunky. Scoop the mixture into 12 balls, about 2 tablespoons each.
- Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the falafel and cook, turning, until browned, adding 1 more tablespoon oil when the pan gets dry, 6 to 8 minutes.
- Pour off any unabsorbed water from the bulgur. Add the cucumber, remaining 1 tablespoon olive oil and 1 tablespoon lemon juice. Tear the remaining 1/2 cup mint and add to the bulgur; season with salt and pepper and toss. Divide among plates; top with the falafel. Thin the dressing with the remaining 1 tablespoon lemon juice if needed and drizzle on the falafel.
Nutrition Facts : Calories 660, Fat 39 grams, SaturatedFat 5 grams, Cholesterol 0 milligrams, Sodium 320 milligrams, Carbohydrate 64 grams, Fiber 14 grams, Protein 18 grams, Sugar 5 grams
COUSCOUS WITH PEAS AND MINT
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 12m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan over high heat, bring 2 1/2 cups of water to a boil. Add the frozen peas, and boil for 1 minute. Stir in the couscous and butter; turn off the heat. Cover the pan and let rest for 5 minutes.
- Add the mint and lemon juice to the couscous and fluff with a fork. Taste and season with salt and pepper, if necessary.
FALAFEL IN PITA W/ROASTED GARLIC&CARAMELIZED ONION COUSCOUS
I love Falafel! This is my second attempt making it. The first time was a learning experience (not too good). But this one turned out really good. Next time I will try it with dried chick peas.
Provided by Joanne
Categories Beans
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 30
Steps:
- For the Falafel:.
- In a food processor, add the chickpeas, garlic, onion, egg, lemon juice, parsley, cilantro, cumin, coriander, and cayenne. Pulse about 5 times. Add self rising flower and pulse another 5 times. The mix should not be too smooth but no large chunks.
- Transfer to a mixing bowl and season with salt. Refrigerate for 30 minutes.
- Remove chickpea mix from refrigerator. Add enough oil to large saute pan to fill it 1/2-inch up the sides. Heat oil on medium heat while you form patties.
- Drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup of flour. Roll into balls and press very gently into patties.
- When oil is hot, reduce heat to med/low then fry patties in batches for 3 to 4 minutes per side. Transfer to a paper towel lined plate.
- Slice the pita bread in half and open to make a pocket. Place 2 to 3 falafels inside and top with cucumbers, tomatoes and tahini yogurt sauce.
- For the yogurt tahini sauce:.
- Combine all ingredients in food processor. Blend on high speed to make a smooth and creamy sauce.
- For the couscous:.
- Place garlic cloves, 1 tbs. olive oil and 1/2 teaspoons salt in aluminum foil. Close tightly to make a pouch. Bake at 375 for 45 minutes (you can do this in a toaster oven if you want). When garlic is done, smash with a fork. It should be a paste like consistency.
- In large saute pan, heat olive oil on med/low heat. Add onion and 1/2 teaspoons salt reduce heat to low and saute stirring occasionally for about 1/2 hour. Remove from heat.
- Cook couscous according to box except (add 1/2 chicken bouillon cube to water). When couscous is done, add the caramelized onion, roasted garlic and parsley. Toss to combine.
Nutrition Facts : Calories 863.9, Fat 26.6, SaturatedFat 3.9, Cholesterol 46.6, Sodium 1561.1, Carbohydrate 131.4, Fiber 16.8, Sugar 3.3, Protein 27.5
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