Spicy Couscous Falafels with Tahini Yoghurt

Cook Time 1 hour

Ingredients

2 cups San Remo Gluten Free Couscous
2 cups boiling water
1 tbsp chilli flakes
1 tbsp garam masala
½ cup chickpea flour
2 garlic cloves
1 tin chickpeas, drained & rinsed (if using canned beans, ensure no gluten ingredients have been added)
½ cup mint, finely chopped
½ cup parsley, finely chopped
1 cup greek style yoghurt
2 tbsp tahini
1 lemon, zested
1 egg
3 tbsp extra virgin olive oil
Vegetable oil
Salt & pepper

Method

1. Place couscous into a large bowl and pour boiling water over the top. Cover and stand for 8 to 10 mins.

2. After 10mins using a folk fluff up the couscous. Set aside.

3. Place chickpeas, chilli, garamasala, parsley, mint, garlic, flour, oil and egg into a food processor and blend until smooth.

4. Mix chickpea mix into couscous. Coat your hands with chickpea flour and shape 2cm thick patties.

5. Place patties onto a tray and refrigerate for ½ hr.

6. Heat vegetable oil in a large frying pan over medium heat. Cook patties for 3 to 4mins on each side.

7. Remove patties and place on absorbent towel.

TAHINI YOGHURT

1. Mix yoghurt, tahina and dash of olive oil and salt and pepper to taste.

2. Serve falafel with yoghurt over the top and mint leaves.