Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Falafel skewers with chilli hummus and couscous

Falafel skewers with chilli hummus and couscous

7
Points®
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Moderate
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.

Notes

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.

You might like

You might like