Falafels with Minty Yogurt & Couscous Salad

Cooking time
Serves2 people
Falafels with Minty Yogurt & Couscous Salad

Dinner is ready in a snap thanks to these mint and sesame-studded falafel – just give them a flash under the grill and pile onto plates with a fresh tomato and lemon couscous salad and a side of minty yogurt dip.


  • 150g wholewheat couscous
  • 300ml boiling water
  • 12 falafel with sesame & mint
  • 250g cherry vine tomatoes
  • A handful of mint, leaves only
  • 1 lemon
  • 150g Greek style yogurt
  • Sea salt
  • Freshly ground pepper
  • 50g lamb's lettuce
  • 1 tbsp olive oil
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1. Heat your grill to a medium- high setting. Fill and boil your kettle. Tip the couscous into a large heatproof bowl. Add a pinch of salt and pepper. Pour over 300ml hot water from the kettle. Swirl with a fork, cover with a plate and set aside to soak for 10-15 mins. The couscous will absorb the water and become tender.
2. Place the falafels on a foil-lined baking tray. Add half the cherry vine tomatoes. Slide the tray under the grill and cook for about 6-8 mins, turning the falafels over halfway through, till they have darkened slightly and are warmed through and the tomatoes are soft and collapsing. Keep a close eye on them so they don't burn.
3. Meanwhile, quarter the remaining tomatoes.
4. Finely chop the mint leaves and finely grate the zest from the lemon. Add to a small bowl, saving a pinch of each for garnishing, and mix in the yogurt with a good pinch of salt and pepper.
5. Drain any excess water off the couscous, then fluff it with a fork. Add the quartered tomatoes. Squeeze in half the juice from the zested lemon and pour in 1 tbsp olive oil. Mix and taste. Add more salt, pepper or lemon juice if you think it needs it.
6. Divide the couscous salad between 2 plates. Top with the lamb's lettuce, grilled falafel and tomatoes. Serve with the minty yogurt on the side, garnished with the last of the chopped mint and lemon zest.
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