Falafel Couscous Salad

Makes 4 servings

Prep time: 15 mins

Cooking time: 20 mins

Crispy, fluffy and oh so easy to whip up, this falafel is a delicious form of protein served alongside with a zesty sundried tomato salad.

Serve with a dollop of Greek yoghurt or Pams Hummus and a sprinkle of mint.
Add garlic and fresh herbs to your falafel for an extra kick of flavour.
Make the most of the delicious oil in the Pams Sliced Sundried Tomatoes jar – use this in your falafel and in your couscous for added flavour. Even brush your pita chips with the oil before baking in the oven!

Place 1 of the pita breads in a food processor with a glug of olive oil and blitz until you have fine bread crumbs. Add the chickpeas and cumin, season with salt & pepper and blitz to combine.
With wet hands, roll the falafel into small balls and place on a lined baking tray. Cut the remaining 2 pita breads into triangles and place on the baking tray. Drizzle everything with olive oil and place in the oven to bake for 20 minutes at 180°C, flipping halfway through.
While the falafel is in the oven place the couscous in a bowl with the chopped baby spinach. Season with salt & pepper and cover with 1 1/3 cups of boiling water. Set aside.
After about 5 minutes, fluff up with a fork, add the sundried tomatoes and the sundried tomato oil.
Place the couscous in serving bowls and top with the falafel and pita chips.