Pan-seared basil falafel

Name: Pan-seared basil falafel
Cook time: 25 min
Yield: 2

with an Israeli couscous salad and harissa yoghurt

Ready in around 25 mins

RECIPE FACT:

Israeli couscous, also known as pearl couscous, is made from hard wheat flour and water which is rolled into small, round shapes, and then toasted.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE ISRAELI COUSCOUS:

Place a pot over a medium-high heat with a drizzle of oil. Add the Israeli couscous and toast for 1-2 mins, stirring often. Add 1 cup of boiling water, season and bring to the boil. Once boiling, turn the heat to medium and cover with a lid. Simmer for 9-11 mins or until all the liquid has been absorbed, stirring occasionally to prevent burning. Once cooked, transfer the couscous to a salad bowl to cool.
2. TO PREPARE THE VEGETABLES AND MAKE THE SALAD:

Peel the carrot and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Roughly chop the beetroot noodles. Pick the mint leaves, discarding the stalks then chop roughly and set aside. Add the beetroot noodles, carrot, and mesclun to the salad bowl. Just before serving pour over the orange and sumac dressing, season with salt and pepper then toss to combine.
3. TO COOK THE FALAFEL:

Place a non-stick saucepan over a medium-high heat with 2-3 tablespoons of oil. Once hot, add 12 teaspoon-sized dollops of the basil falafel to the pan. Flatten slightly with a spatula and cook for 3-4 mins each side undisturbed - you may need to do this in batches.
TO SERVE:

Divide the salad between bowls and top with the pan-seared basil falafel. Dollop over the harissa yoghurt and sprinkle with the mint and spiced seeds.