Pea Falafel With Lemon-Couscous And Mint-Yogurt - Foodistreet

Pea Falafel With Lemon-Couscous And Mint-Yogurt

  • on August 30, 2021
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Pea Falafel With Lemon-Couscous And Mint-Yogurt

Pea Falafel With Lemon-Couscous And Mint-Yogurt

In difficulty 👍

  • 60 minutes to prepare
  • 0 minutes baking time
  • 0 minutes standing time


Number of people: -4+

  • 200 g Frozen Peas (Thawed)
  • 1 Lemon (Zest and Juice)
  • 300 g Couscous
  • 10 g Mint (divided into portions)
  • 150 g Full-Fat Greek Yogurt
  • 55 g Parsley (divided into portions)
  • 4 Shallots (divided into portions)
  • 4 The Emperor Jujube has been Pitted
  • 1 Lime (zest and juice)
  • 300 ml Water
  • 2 tbsp Sesame Oil
  • 1 tbsp Maple Syrup
  • 200 g Canned Chickpeas
  • 3 Cloves Garlic
  • 10 g Coriander
  • 1 teaspoon Caraway
  • ½ teaspoon Moroccan Mixed Spices
  • 30 g Pistachios
  • 2 tbsp Vegetable Oil
  • 6 tbsp Chickpea Flour
  • 1 tsp Baking Powder
  • 4 tbsp Starch
  • ½ teaspoon Garlic Powder
  • Salt
  • Black Pepper
  • Frying Oil
  • Flatbread for serving
  • Utensils
  • Knife, cutting board, fine grater, juicer, kettle, spatula, stew pot, handheld mixer, large bowl, large saucepan, colander, kitchen paper towel bowl

Nutrition per serving




22 g


90 g


26 g

How To Make Pea Falafel With Lemon-Couscous And Mint-Yogurt

Cooking steps 1/6

Pea Falafel With Lemon-Couscous And Mint-Yogurt
  • 55 g parsley 4 shallots 4 pitted king dates 1 lime
  • Knife cutting board fine wiping board juicer
  • Wash and chop all the parsley and green onions, and set aside. Chop the dates and set aside for later use. Take the lime zest and lime juice and set aside.

Cooking steps 2/6

Pea Falafel With Lemon-Couscous And Mint-Yogurt
  • 300 ml water 1 lemon 300 g couscous 2 tablespoons sesame oil 1 tablespoon maple syrup salt
  • Kettle spatula stew pot
  • Heat the water in the kettle. Take the lemon zest and lemon juice at the same time. Add couscous and hot water to a saucepan and add some salt, lemon juice, sesame oil, maple syrup, and minced lemon zest. Stir until combined, cover with lid, and cook for about 10-15 minutes.

Cooking steps 3/6

Pea Falafel With Lemon-Couscous And Mint-Yogurt
  • 200 g chickpeas 200 g frozen peas 3 cloves garlic 10 g coriander 5 g mint 1 teaspoon caraway ½ tbsp Moroccan mixed spices 30 g pistachios 2 tbsp vegetable oil salt pepper
  • Hand blender large bowl
  • Add chickpeas, peas, garlic, half of the chopped green onions, a handful of chopped parsley, coriander, half of the mint, caraway, Moroccan mixed spices, chopped lime zest, pistachio, vegetable oil, Salt, and pepper to a large bowl. Use a hand blender to puree until fully mixed.

Cooking steps 4/6

Pea Falafel With Lemon Couscous And Mint Yogurt
  • 6 tablespoons chickpea flour 1 teaspoon baking powder 4 tablespoons starch frying oil
  • Large saucepan colander kitchen paper towel
  • Add chickpea flour, baking powder, and cornstarch to a bowl and knead the dough with your hands. Then twist into a small Falafel ball. Heat the oil in a clean saucepan over medium-high heat, then fry the falafel in the oil for about 3-5 minutes. Transfer to a dish lined with kitchen paper towels to soak up the excess oil.

Cooking steps 5/6

Cooking steps 5/6
  • Use a fork to fluff the couscous. Add the chopped dates, the remaining chopped parsley, and the remaining chopped green onions to the couscous.

Pea Falafel With Lemon-Couscous And Mint-Yogurt Cooking steps 6/6

Cooking steps 6/6
  • 5 g mint 150 g full-fat Greek yogurt ½ teaspoon garlic powder salt pepper flatbread for serving
  • Bowl
  • Use your hands to tear up the remaining mint, add it to the Greek yogurt, then add some garlic powder, lime juice, salt, and pepper. Combine falafel with couscous, mint-added yogurt, and flatbread according to personal preference. Enjoy!

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