Prep Time | 20 minutes |
Cook Time | 15 minutes |
Servings |
4 Yields
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- 1 cup garbanzo beans finely minced
- 1/2 red onion diced
- 2 garlic cloves finely minced
- 1/4 teaspoon baking soda
- 2 tablespoons dried parsley
- 2 tablespoons dried coriander
- 2 tablespoons dried dill
- 1/2 teaspoon Salt
- 1/2 teaspoon ground cumin
- 1 tablespoon water add more as needed
- 1/3 cup sesame seeds
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- 1 teaspoon dill
- 2 garlic cloves minced
- ¼ teaspoon Salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups couscous
- 3 cups vegetable broth
- 2 cups cherry tomatoes quartered
- 1 Cucumber diced
- ¼ cup fresh basil chiffonade
Ingredients
For the Falafel
Vinaigrette Dressing
Couscous Salad
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- In a pot, heat two tablespoons of olive oil. Sauté the couscous in the olive oil briefly until golden brown. Add 3 cups vegetable broth and bring to a boil. Cover with Lid, turn off heat and let the water absorb into the couscous for 5-10 minutes.
- In a bowl, minus the sesame seeds, add all ingredients and knead, should turn into a dough-like texture. Shape falafel mixture into balls. Roll in sesame seeds to coat.
- Preheat skillet heat over medium heat and then add oil. Fry falafel balls in batches until golden brown, 3 to 5 minutes. Remove from pan and place on a paper towel lined plate to drain excess oil.
- Place all ingredients in a bowl. Whisk together to combine. Set aside briefly.
- In a large bowl combine the couscous, vegetables and slowly drizzle the vinaigrette until desired amount is reached. Toss to combine thoroughly.
- Place a falafel on a bed of couscous. Serve and enjoy!