Falafels With Couscous

Ingredients

• 300g couscous
• 300mL hot veg stock
• ½ cup red capsicum
• 1 handful of cranberries
• 1 heaped tbsp harissa paste
• 1 brown onion, chopped
• 2 garlic cloves, chopped
• 2 tsp ground coriander
• 3 tsp cumin seeds
• ½ cup fresh mint
• 2 x 400g cans chickpeas, drained, rinsed
• 1 cup chopped fresh flat-leaf parsley leaves
• 1 cup plain flour
• 1 egg white
• 1 tbsp olive oil
• Tabouli, yoghurt and lavash bread, to serve

Method

1. Place onion, garlic, coriander, cumin, mint, chickpeas, parsley, flour, eggwhite, salt and pepper in a food processor.
2. Process until almost smooth. Using floured hands, shape mixture into four 2cm-thick patties.
3. Place on a plate. Cover and refrigerate for 30 minutes.
4. Heat oil in a large frying pan over medium heat. Cook patties for 4 to 5 minutes each side or until cooked through.
5. Put the couscous in a large bowl and pour over the stock. Cover and stand for 5 mins to swell.
6. Add the capsicum, cranberries and harissa paste, season and fluff up with a fork.
7. Tip the couscous onto a platter and top with the falafel.
8. Serve with tabouli, yoghurt, and lavosh bread.