Minted Felafel Couscous Salad with Mustard BBQ Sauce
Serves 4
Prep Time 35 mins
Cooking 20 mins
Level medium
Ingredients
- 2 Cans 200g ,rinsed and drained Mayor Chickpeas
- 2 Spring onions, trimmed and sliced
- 2 Garlic clove, finely chopped
- 2 tbsp Chopped Mint
- 2 tbsp Chopped Fresh Parsley
- 1 Egg Yolk
- 1 tbsp Chick pea Flour
- 3-4 tbsp Panko breadcrumbs
- or baking Oil, for frying
- You will also need
- 1 deseeded and roasted Red pepper
- 2 inch piece , cut into ribbons Cucumber
- 100g mint couscous Lemon
- 1 Handful mixed Salad leaves
- 1 tsp crushed Pistachio
- 4 tbsp Mayor BBQ Sauce
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 breadcrumb 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.
Recipe by Aceline Media
