Falafel With Dried Fruit and Couscous

Serves 2



  • 425g can chickpeas, rinsed and drained
  • 3 garlic cloves, roughly chopped
  • Juice of 1 lemon
  • ½ tsp cumin
  • ¼ cup all-purpose flour or buckwheat flour
  • 1 tsp parsley, dried or fresh
  • Sea salt and cracked black pepper to taste
  • 3 tbsp extra virgin olive oil


  • 160g packaged couscous
  • ¼ cup dried cranberries
  • ¼ cup golden raisins or sultanas
  • ¼ cup spring onions, chopped
  • ½ red capsicum, chopped
  • 1 tbsp parsley


For falafel:

  1. In a blender or food processor, pulse chickpeas, garlic and lemon juice until chunky.
  2. Remove from blender and place in medium bowl with cumin, flour and parsley.
  3. Heat olive oil over medium heat in a large skillet. Shape into patties and cook for a few minutes on each side until browned.
  4. Remove from pan and place on paper towel to slightly cool. Serve with hummus or tzatziki.

For couscous:

  1. Prepare the couscous according to package directions.
  2. Place in a large bowl and use fork to fluff. Stir in the cranberries, raisins/sultanas, capsicum, spring onions and parsley, seasoning with salt and pepper.
  3. Serve and eat.
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