Chickpea falafel

Name: Chickpea falafel
Cook time: 25 min
Yield: 1

with apricot tagine sauce and pumpkin couscous

Ready in around 25 mins

RECIPE FACT:

Pumpkins are grown everywhere in the world except for Antarctica.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before Cooking:

BOIL THE KETTLE.
1. TO COOK THE COUSCOUS:

Place boiling water from the kettle into a pot and bring back up to the boil over a high heat. Once boiling, add the giant couscous, season with salt and cook for 15-16 mins. Drain well into a colander and allow to cool slightly.
2. TO PREPARE THE PUMPKIN COUSCOUS:

Slice the roasted red capsicum into ½ cm strips. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the diced pumpkin and cook for 4-5 mins stirring occasionally. Add the capsicum to the pan and cook for a further 1-2 mins. Remove from the pan into a salad bowl with the couscous. Finely chop the curly parsley. Remove the mint leaves from their stalks and roughly chop. Add the baby spinach and half the herbs to the salad bowl. Season with salt and pepper, drizzle with olive oil and gently toss to combine.
3. TO PREPARE THE FALAFEL TAGINE:

Place the pan back over a medium heat and add 2-3 tbsps of oil. Once hot add 6 spoonfuls of the falafel mix to the pan. Flatten slightly with a spatula and cook for 3-4 mins each side. Adjust the heat if necessary and cook until golden and heated through. Remove from the pan and cover to keep warm. Place the pan back over the heat, pour in the apricot tagine sauce and cook for 1 min until heated.
TO SERVE:

Spoon pumpkin couscous onto a plate and top with chickpea falafels and spoon over the apricot tagine sauce. Crumble over the feta and sprinkle over remaining herbs.