Stovetop, Blender, Frying pan, Fine-mesh sieve
Prepare the couscous according to the package instructions.
Wash & dice the cucumber.
Peel & chop the onion.
Chop the mint & parsley.
Drain the chickpeas.
In a food processor, combine the chickpeas, garlic, flour & cumin. Add half of the onions. Add half of the mint & parsley. Season with salt & pepper.
Pulse until it forms a coarse & crumbly texture.
Roll spoonfuls of the mixture between the palms of your hands, forming falafel balls.
Heat a drizzle of oil in a pan over medium heat. Add the falafel balls. Cook them for 1-2 min on all sides. They should be golden brown.
Transfer the falafel to a paper towel-lined plate.
Add the diced cucumber to the couscous. Add the remaining onion, parsley & mint.
Squeeze in the lemon (optional). Add a drizzle of olive oil. Season with salt & pepper. Mix it all together.
In a small bowl, whisk together the Greek yogurt, salt, pepper & another drizzle of olive oil.
Serve the herbed couscous alongside the falafel. Add a dollop of the yogurt sauce to all. Garnish with extra lemon wedges (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Falafel Plate" contains 508 Energy, 12 g of Fat, 76 g of Carbohydrates, 19 g of Protein, 10 g of Fiber.