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Chickpea Fritters with Couscous




Source of Recipe


Tea Cozy


Recipe Link: http://www.vegsource.com

List of Ingredients




7 oz couscous
1/2 small cucumber
2 plum tomatoes (peeled, seeded, diced)
small bunch flat leaf parsley
1 lime
6 spring/green onions trimmed
1 14 oz can chickpeas drained rinsed
1/2 tsp each cumin, coriander/cilantro
1 red chilli seeded finely chopped
handful fresh coriander/cilantro leaves
1 garlic clove
plain flour for dusting
10 fresh mint leaves
5 oz yoghurt
salt/freshly ground pepper
paprika

Recipe



Put 4 oz water in a small pan add 1/2 tsp salt.Bring to boil remove from heat stir in couscous leave for 5mins.

Grate cucumber and squeeze liquid out.Spread onto a plate sprinkle with small amount of salt and set aside.Finely chop parsley.

Stir tomatoes, parsley into couscous.Halve lime and squeeze in the juice. Finely chop half of the spring onions stir into couscous. Season to taste.

Roughly chop the remaining spring onions, place in food processor with chickpeas.

Add cumin, coriander/cilantro, chilli and coriander/cilantro leaves. Chop garlic clove and add and whiz briefly in the food processor until just combined.Season to taste.Place cucumber in a bowl and stir in yoghurt chop mint add with plenty of seasoning. Mix well.

Heat frying pan and spray with lite oil spray. Shape chickpea mixture into 6 oval patties and dust lightly with flour. Add to the pan and cook for a few minutes until heated through and beginning to brown(watch not to burn them)turning once. Place on kitchen paper to dry if needed.

Divide couscous between 2 plates spoon over the yoghurt dressing and add 3 chickpea fritters to each plate. Dust with paprika to serve. Add lemon wedges if desired.