Green pea falafel
accompanied by spiced couscous and a salad
In this simple and quick recipe you enjoy a variant of the traditional falafel that comes highly seasoned and has a touch of tahini. The dish will be accompanied by a Greek yoghurt dressing.
Nice and quick!
milk, egg, wheat, gluten, sesame
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
For the falafel: peel and finely chop the onion and garlic. Place the peas, half of the vegetable seasoning, 1 tablespoon of oil and the tahini in a tall mixing jar. Blend it with a hand blender to a smooth paste. Add the flour, breadcrumbs, onion and garlic. Mix everything with a spoon. Take pieces of the dough and form small balls. Place them on a baking tray covered with parchment paper. Bake in the oven for approx. 10-12 minutes until they take colour and are firm.
Boil 150ml of water. Heat 1 tablespoon of oil in a frying pan and sauté the couscous together with the remaining vegetable seasoning for a few seconds. Turn off the heat and add the boiling water. Cover the pan and let it sit for 5 minutes, so the couscous absorbs the water. Set aside.
Wash the vegetables. For the salad: cut the Italian pepper into thin slices. Drain het water from the corn. Peel and grate the carrot. Cut the tomato into quarters and then into thin slices. Mix all the ingredients together with the arugula in a bowl and set aside.
For the dressing: mix the yoghurt together with the juice of 1/2 lemon, the mayonnaise, finely chopped parsley and 2 tablespoons of water. Season to taste.