Spiced Mezze Falafel Bowls

Serves 2

INGREDIENTS:

100g couscous

100ml boiling hot vegetable stock

50g flat leaf parsley, chopped

50g mint, chopped

1 medium tomato, diced

2 tablespoon extra-virgin olive oil

Juice of ½ a lemon

Handful of pomegranate seeds

Sea salt and freshly ground black pepper

For the Falafel:

3 tablespoons olive oil

1x 400g can of chickpeas, drained, rinsed and patted dry

1 egg, beaten

3 cloves of garlic, crushed

½ medium onion, finely chopped

1 tablespoon parsley, roughly chopped

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon fine salt

5 heaped tablespoons gram flour

For the Tahini Dressing

Juice of 1 lemon

1 tablespoon extra-virgin olive oil

3 tablespoons tahini

1 small garlic clove, crushed

¼ tsp ground cumin

Sea salt and freshly ground black pepper

METHOD:

1. First make the couscous by placing it in a large heatproof bowl and pouring over the boiling vegetable stock. Cover the bowl and leave to stand for 5-6 minutes before fluffing it up with a fork and seasoning to taste.

2. Make the tahini dressing by combining all the ingredients in a bowl and whisking to combine. Season to taste and set aside.

3. Next make the falafel. In a food processor combine all the ingredients except the olive oil and pulse until blended but not smooth, you want some texture.

4. Mould the falafel mix into 10 equal sized balls, then flatten into pattie shapes.

5. Heat the oil in a large non-stick frying pan over a medium heat. Fry the falafel for 3 minutes per side until golden brown and cooked through.

6. Mix together the parsley, mint, tomato, olive oil, lemon juice. Season to taste and transfer to bowls along with the couscous. Top with the falafel and a good drizzle of tahini dressing. Scatter over the pomegranate seeds and serve.

SUBSTITUTES FOR FALAFEL

For a quick alternative to falafel substitute a good dollop of hummus, babaganoush or try pan frying diced aubergine in olive oil, garlic and cumin.