Pea falafels with minty couscous salad

• frozen peas↗400g g
• chickpeas↗400g g

  drained

• flour↗3 tbsp tbsp

  plus a little for dusting

• garlic cloves↗2

  crushed

• cumin seeds↗2 tsp tsp
• smooth peanut butter↗2 tbsp tbsp

  or tahini

• parsley↗small bunch

  chopped

• mint↗small bunch

  chopped

• lemon↗zest and juice 1

  zest and juice 1

• couscous↗200g g
• olive oil↗3 tbsp tbsp
• large tomatoes↗4

  chopped

• natural yogurt↗100ml ml

Step-by-step instructions

1. 1

   Put the peas in a colander and run under the hot tap to defrost. Drain well, then put half into a food processor. Add the chickpeas, flour, garlic, cumin seeds, peanut butter or tahini, parsley, lemon zest and plenty of seasoning. Whizz the ingredients to a paste, adding a splash of water if it looks too crumbly. Using wet hands, shape the mixture into 8 patties, dust with flour, then place on a plate and chill for 10 mins, or longer if you have time. Boil the kettle.

2. 2

   Place the couscous in a large bowl, season, then pour over enough boiling water to just cover. Set aside for 5 mins.

3. 3

   Heat 2 tbsp oil in a large pan. Cook the falafels for 2-3 mins on each side, until crisp and golden – you may have to do this in batches, so keep them warm in a low oven while you do. Add the remaining oil, lemon juice, mint, tomatoes and peas to the couscous. Serve the salad and falafels with a dollop of yogurt.