Falafel burgers with a couscous salad
Suitable for vegetarians
This take on the Middle Eastern dish is so simple and quick to make. As well as being a delicious dinner, this dish also works as a great lunchbox filler so be sure to keep any leftovers for lunch the next day!
Ingredients - Serves 2 Adults
For the burgers
- 2 small tins of chickpeas (420g / 15oz.), drained
- 2 teaspoons of plain flour
- 1 clove of garlic, peeled, crushed or finely sliced
- ½ teaspoon of paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of crushed fresh chillies or chilli powder
- 2 teaspoons of vegetable oil
For the couscous salad
- 124g / 4oz. of couscous
- 2 teaspoons of raisins
- Dash of red wine vinegar
- 2 tablespoons of lemon juice
- Black pepper, to taste
- 2 small tomatoes, diced
- 8 slices of cucumber
- 2 teaspoons of fresh coriander, chopped
- Prepare the salad by placing the couscous and raisins in a bowl and just covering with boiling water. Set aside for 10 to 15 minutes, until the liquid has soaked up. Fluff the grains up with a fork.
- Add the red wine vinegar, lemon juice and black pepper to the couscous and mix to coat well.
- To prepare the falafel burgers, blend the chickpeas, flour, garlic and the spices together in a bowl and shape into burgers.
- Heat the oil in a non-stick pan and when hot, cook the burgers for 5 minutes on each side.
- Finish your salad by combining the rest of the salad ingredients with the prepared couscous.
Serve with a vibrant, tossed salad
This dish is great served cold too. Allow to cool before refrigerating and have for lunch the following day!
About this Recipe
This recipe was developed by safefood nutritionists for our weight-mate app.
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of an adult's reference intake
|Typical Values||Per 100g||Per Portion (390g)|
|Fat||2.3g || 9g|
|(of which saturates)||0.3g || 1.1g|
|Carbohydrate||19.6g || 76.4g|
|(of which sugars)||2.8g || 11g|
|Protein||5.1g || 19.8g|
|Salt||0.2g || 0.8g|
|Fibre||3.1g || 12.1g|