Ingredients (for four people):
COUSCOUS FALAFEL:
- 100g Couscous
- 200ml vegetable stock
- 1 carrot
- 1 onion
- 1 clove garlic
- a handful of parsley
- 400g chickpeas (soaked in water / canned)
- 1 tablespoon bread crumbs
- 3 tablespoons soy flour
- ½ teaspoon cumin crushed
- salt
- black pepper
PEPPER SAUCE:
- 5 peppers, red
- 1 pepper, yellow
- 1 tomato
- sunflower oil, for frying
- salt
- black pepper
From our assortment
Preparation:
- Pour hot vegetable stock over the couscous and let it rest for 8-10 minutes.
- Peel onion and garlic and chop both finely. Wash the parsley, shake dry and chop finely. Peel carrot and grate finely.
- Give canned chickpeas in a bowl, add chopped onions and garlic and mash finely with a hand blender. Mix with grated carrot, chopped parsley, soy flour, breadcrumbs and cumin. Season to taste with salt and freshly ground pepper. Add couscous and knead evenly. Store in the fridge for 30 minutes.
- Wash peppers, core and dice. Wash tomatoes dice finely. Heat some oil in a large frying pan and sauté diced peppers slowly until they take a slight coloration. Mix in the diced tomatoes while stirring, season to taste with salt & pepper and simmer a few minutes until creamy. If necessary, pour in a little water and continue to simmer until the vegetables are reduced to a sauce with the desired smoothness.
- Form the couscous falafel mass with wet hands into small balls. Heat sunflower oil in a pan and fry falafel balls until golden brown, remove from the pan and drain on a paper towel. Serve couscous falafel with hot or cold pepper sauce! Our tip: You can also use our ready-mix to create delicious falafel! You just have to follow the instructions, knead in the couscous and grated carrots and put everything in the fridge. Form balls, fry and that’s it!
A recipe from Sophie Mathisz
