Saturday, 25 August 2012

Chick Pea and Butternut Squash Falafels on Couscous Tabuleh

Searching the net for a falafel recipe, I came across one with carrots, so I thought I'd use up the half a butternut squash which was occupying the vegetable drawer in my fridge. The addition of the butternut squash made the falafels quite moist. 


Serves 2
Syn Free on Extra Easy

1 tin chick peas
½ butternut squash, grated
1-2 tbsp fat free plain yogurt
1 tsp ground cumin
1 tsp bouillon powder
½ tsp harissa paste

1 cup couscous
2 cups boiling water
juice and zest of 1 lemon
small handful flat leaf parsley, finely chopped
small handful mint leaves, finely chopped
2-3 shallots, finely chopped

In a food processor, blend the chick peas, squash, cumin, bouillon powder and harissa paste. Gradually add the yogurt (you may need more or less) until the right consistency is obtained. Taste and adjust the seasoning if necessary. Shape into little patties and bake for 20 minutes or so at 200°C, or until nicely browned.

Place the couscous in a bowl and pour over the boiling water. Leave for a few minutes for the water to be soaked up, then fluff up with a fork. Add the lemon juice and zest, mint, parsley and shallots, and stir well.

I served a plain fat free yogurt swirled with harissa paste as a side, along with some pickled garlic. 


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