Pea Falafels with Minty Couscous Salad Recipe

In a food processor, combine the peas, onion, garlic, cilantro, parsley, cumin powder, coriander powder, salt, and black pepper. Process until well combined but still slightly chunky.

Transfer the mixture to a mixing bowl and stir in the flour. Mix until well combined.

Shape the mixture into small falafel patties using your hands.

Heat olive oil in a large skillet over medium heat. Add the falafel patties and cook for about 3-4 minutes per side, until golden brown and crispy. Transfer to a plate lined with paper towels to absorb excess oil.

In the meantime, prepare the minty couscous salad. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

In a separate bowl, whisk together lemon juice, olive oil, salt, mint leaves, and parsley. Pour the dressing over the couscous and toss to combine.

Serve the pea falafels with the minty couscous salad. Optionally, garnish with cherry tomatoes and cucumber slices.