Falafel Salad Bowl

Step 1

Boil a pot of water. In a bowl, combine : the couscous with salt, pepper & a drizzle of olive oil. Pour the same volume of couscous in boiling water. Cover & leave to soak for 5 min. Set aside to cool down.

Step 2

Meanwhile, wash & small dice the cucumber.

Step 3

Peel & finely chop the onions. Set aside half of the onions.

Step 4

Wash & finely mince the mint & parsley. Set aside half of the herbs.

Step 5

Drain the chickpeas.

Step 6

In a salad bowl or a blender, add : the drained chickpeas, half of the onions, half of the herbs & the flour. Season with salt, pepper & cumin, if you wish. Add the grated garlic & blend in short bursts, until you obtain a fairly granular paste.

Step 7

Use your hands to shape small balls.

Step 8

Heat 5-10cl of oil in a shallow pan. The falafel do not need to be fully covered by the oil. Once it sizzles, add the falafel & cook for 5 min, over medium heat, until golden brown. (You can also cook the for 20 min in the oven at 190°C).

Step 9

Set aside on a paper towel-lined plate & keep warm.

Step 10

Once the couscous has fully cooled-down, mix in : the diced cucumbers, remaining onions & minced herbs, lemon juice & a drizzle of olive oil. Season with salt & pepper.

Step 11

Prepare the yogurt sauce. In a bowl, combine : the greek yogurt, salt pepper & a drizzle of olive oil.

Step 12

Serve the cucumber couscous in a plat alongside the homemade falafel & yogurt sauce. Add a wedge of lemon & re-season to taste. Enjoy !