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Photo of Falafel skewers with chilli hummus and couscous by WW

Falafel skewers with chilli hummus and couscous

6 - 9
PersonalPoints™ per serving
Total Time
25 min
20 min
5 min
Nothing beats a homemade hummus with a hot twist! This Middle Eastern dish is perfect for outdoor entertaining with classic falafels with a tomato and cucumber salad.


Dry wholemeal couscous

½ cup(s), (90g)


2 medium, finely chopped

Lebanese cucumber

1 medium, finley chopped

Red onion

1 medium, finely chopped

Fresh flat-leaf parsley

½ cup(s), finely chopped

Fresh mint

¼ cup(s), finely chopped

Lemon juice

cup(s), (80ml)

Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)


1 tbs, (sesame seed paste)


1 clove(s), crushed

Olive oil

2 tsp

Ground chilli

1 tsp


120 g, (12 individual)

Wholemeal pita bread

152 g, (4x 38g)


  1. Place couscous in a medium heatproof bowl. Add ½ cup (125ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains. Stir in tomatoes, cucumber, onion, parsley, mint and 2 tablespoons juice.
  2. Meanwhile, process chickpeas, remaining juice, tahini, garlic, oil and chilli in a food processor until smooth. Season hummus with salt and pepper.
  3. Preheat a chargrill or barbecue over medium-high heat. Thread falafel onto 4 wooden or metal skewers (see tip). Cook, turning occasionally, for 4–5 minutes or until browned and warmed through. Serve falafel with bread, couscous and hummus.


SERVING SUGGESTION: Enjoy with mixed salad leaves, drizzled with lemon juice. TIP: Soak wooden skewers in cold water for 10 minutes before using to stop them burning during cooking.