This recipe is an adaptation of one I found in the March/April 2017 Slimming World Magazine (pg 28) I omitted the dairy to make it vegan friendly and added in a few extra veggies, just because… 😀
Ingredients – Serves 2
400g cooked chickpeas (you can used tinned but they’re not as good)
1 onion, finely chopped
1 garlic clove, crushed
1 tsp cumin powder
1 tsp paprika
1 packet of fresh mint
1 cup of giant dried couscous
1/2 an Oxo Stock Pot Garden Vegetables with Parsley & Bay
1 cup of frozen mixed veg (I used peas, sweetcorn, peppers, broad beans, edamame & okra)
1 tbsp dried coriander leaf
Zest of 1 lemon, juice of half
Mixed salad, dairy free yoghurt, paprika & ready made sweet chilli sauce to serve (I used crucials www.thecrucialsaucecompany.co.uk)
1. Preheat oven to 190C (fan oven)/gas 5. Line a baking tray with baking paper.
2. Put the chickpeas, onion, garlic, spices & 2/3rds of the coriander into a food processor. Season with salt & pepper and whiz until smooth. Roll the mixture into 6 balls, spray with fry light and bake for 20 mins.
3. Cook the giant couscous to packet instructions using the stock melt for added flavour. Stir through the dried coriander leaf, lemon zest & juice plus remaining mint.
4. Divide the cooked falafel, couscous & salad between 2 plates. Drizzle over some dairy free natural yoghurt, paprika & sweet chilli sauce to garnish. Enjoy!