Couscous Salad with Falafel

For the couscous salad with falafel, drain the chickpeas. Peel and chop the garlic and shallot. Put the chickpeas, garlic and shallot in the food processor and blend until stiff.

Then add parsley, egg, cayenne pepper, cumin, salt and pepper. Blend again briefly. Take a portion of the paste with a tbsp. at a time, form balls and coat in flour. You will get about 12 balls. Then put them in the refrigerator.

Then peel the following shallot, chop it and fry it in some oil in a pan. Add vegetable soup. When it simmers slightly, add the couscous and turn off the heat. Put the lid on and let it swell for about 5 minutes.

Clean, wash and spin dry the lettuce then stir the couscous and add some cumin. Quarter the tomatoes and cucumber, chop the feta and cilantro and add to the couscous.

Also carefully fold in the mixed salad. Preheat the deep fryer to 170 degrees. Bake the falafel in the deep fryer for about 5 minutes. Arrange the salad on plates and place the falafel on top.

Preparation Tip:

If you don't like cilantro, replace it with other herbs of your choice or not at all. Since there is anyway parsley, this is also quite sufficient. The couscous salad can be varied as desired with other vegetables.

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