Preheat the oven to 200°C. While it heats up, add the couscous to a medium sized bowl and pour in just enough boiling water to submerge it, then cover the bowl with cling film and leave it to rehydrate for ten minutes.
To make the falafel, add all of the ingredients to a food processor and blitz until a rough paste forms, scraping down the sides midway. Roll the mix into balls and place on a greased or lined baking tray, then bake in the oven for 25 minutes, turning half way through.
While the falafels bake, prepare the tabbouleh salad. Add the rehydrated couscous to a mixing bowl, along with the rest of the ingredients, and give it a good stir.
To make the mint yogurt, add the yogurt to a small bowl and stir in the rest of the ingredients.
To assemble the pitta, toast the pitta and cut in half. Fill each pitta with two or three falafel, two tablespoons of tabbouleh and one tablespoon of mint yogurt. The falafel can be served hot or cold and the ingredients will keep in the fridge for a few days.
Recipe courtesy of The Food Doctor
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