Falafel with Zahtar, Houmous and Cous Cous Salad
- The zahtar lends this dish an authentic Middle-Eastern taste.
- With home-made peanut butter houmous and cous cous.
- The peanut butter can be substituted for any other nut butter, or tahini.
- Uses the Granose quick falafel mix.
An easy-to-use falafel mix. Use both sachets of the packet, to make 12 falafels.
Use just under one teaspoonful of zahtar in the falafel.
3 generous tablespoons are used in the houmous. This is a peanut-butter houmous, but you can use any nut butter.
200g chickpeas are used as the basis for the houmous.
A teaspoonful of ground cumin is used in the houmous.
2 tablespoons will help to keep the houmous mixture fresh and workable.
For the houmous. Use a small handful, chopped up to mix into the houmous at the end.
A cupful of cous cous. Cooks in 10 minutes.
A few artichokes are cut into pieces and added to the cous cous.
2 or 3 peppers are chopped and added to the cous cous salad.
A sprinkling of mixed herbs goes into the cous cous salad.
The cous cous salad is finished with a pinch of cracked black pepper.
- 1 small garlic clove.
- 2-3 tablespoons of greek yoghurt.
- Open both sachets of the falafel mix.
- Mix in a bowl with 150ml of water
- Add the zahtar (just under a teaspoonful).
- Leave to stand for 5 minutes.
- Give the mixture a final stir.
- Wet your hands and form the mixture into falafels.
- Fry in a pan for about 5 minutes or until golden brown.
- Drain and rinse the chickpeas and pour into a blender or food processor. Then add the garlic clove, a little of the rapeseed oil, peanut butter, lemon juice, salt and cumin. Whizz up into a rough paste.
- Add the yoghurt and whizz again. If the mixture is still too thick and/or dry add extra yoghurt and oil in small amounts until you have a more free-flowing puree.
- Taste the mixture and season further with salt or lemon juice as required.
- Spoon into a serving bowl and sprinkle with the chopped peanuts.
- Pour a cupful of cous cous into a bowl.
- Pour boiling water over the cous cous. Enough to cover the cous cous by 1cm.
- Cover with a lid and leave for 15 minutes.
- Chop the cucumber, artichoke, tomatoes and peppers into a bowl.
- Add the cous cous.
- Add mixed herbs and cracked black pepper.
- Mix all ingredients.