Falafels With Mediterranean Couscous Salad - Keto Vegan Recipe


(Per Serving) Calories 325 / Carbs 49g / Protein 12g / Fat 9g
Ready in just ten minutes, this no-cook taste of the Middle East is perfect for a mid-week lunch or dinner. Add fragrant harissa (chilli) paste to your falafel mix for an extra kick. Serve your homemade falafels with filling couscous and salad for a mezzo style meal.
Serves 2
Prep Time 10 mins
Cook Time 14 mins
INGREDIENTS
120g (4 1/4oz) Couscous
(dry weight)
1 Vegetable Stock  Cube 200ml (1 cup) Boiling  Water 1/2 tsp Turmeric
200g (7oz) Canned Chickpeas
(non drained weight) (drained & rinsed)
1/2 Red Onion
(roughly chopped)
1 Garlic Clove
(roughly chopped)
1 Heaped tbsp Flat-Leaf Parsley (roughly chopped)
1/2 tsp Ground Cumin
1/2 tsp Ground Coriander (Cilantro)
1/4 tsp Harissa Paste or Chilli Powder
1 tbsp Plain Flour 1/2 Lemon Zest
Pinch of Salt & Pepper
1 1/2 tbsp Olive Oil 100g (3 1/2oz) Cherry
Tomatoes (cut into quarters)
100g (3 1/2oz) Cucumber
(cut into quarters lengthways & then roughly chopped)
1 tbsp Lemon Juice
HOW TO COOK IT
Add the couscous into a bowl. Dissolve the vegetable stock cube in the boiling water. When dissolved, add the turmeric, give it a quick mix and then pour over the couscous. Give it one last quick stir, cover with a tea towel and put to one side to allow the couscous to absorb the vegetable stock — roughly 10 minutes.
Meanwhile, add the chickpeas, red onion, garlic, parsley, ground cumin, ground coriander (cilantro), harissa paste (or chilli powder), plain flour, lemon zest and a pinch of salt and pepper to a blender and whizz the ingredients together.
Once blended, wet your hands, so the mixture doesn’t stick and start to roll the mixture into about 6-8 small balls (these are your falafels).
Add 1 tbsp oil to a large frying pan and heat to a medium heat. Once hot, add the falafels to the pan and cook for about 8-10 minutes. They should be a nice golden brown all over when done.
While the falafels are cooking, prepare the tomatoes and cucumber and add them to a mixing bowl. Add the lemon juice, remaining olive oil and a pinch of salt. Give it a quick mix and leave to one side for a minute.
Now fluff up the couscous with a fork.
Plate up the couscous, salad and falafels and enjoy.
DIETICIAN’S NOTES
Chickpeas are a great source of  fibre  and vitamin B6, which helps us release energy from food. This is a vegetable packed meal, containing lots of antioxidants. If you want to increase the protein content, serve with a spoonful of  hummus or a tzatziki made with soya yoghurt.


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