Falafel skewers with chilli hummus and couscous
7
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Dry wholemeal couscous
½ cup(s), (90g)
Tomato(es)
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
⅓ cup(s), (80ml)
Canned chickpeas, rinsed and drained
1 400g can, (1x400g can)
Tahini
1 tbs, (sesame seed paste)
Garlic
1 clove(s), crushed
Olive oil
2 tsp
Ground chilli
1 tsp
Falafel
120 g, (12 individual)
Wholemeal pita bread
152 g, (4x 38g)
Instructions
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.
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