Recipe
Moroccan Falafel Couscous Salad with Tahini Dressing
Crisp baked falafel meet fluffy couscous, cool cucumber, sweet tomatoes and mint, finished with a nutty lemon-tahini dressing for a fresh, satisfying vegetarian main to share.
Ingredients
Method
25 mins prep25 mins cook50 mins total
Heat the oven to 200°C, or 180°C fan. Pulse the chickpeas, onion, garlic, cumin, coriander, flour and salt until coarse. Shape into 16 balls and place on an oiled tray.
Bake the falafel for 20–25 minutes, turning halfway, until browned.
Put the couscous in a bowl, pour over the hot stock, cover for 5 minutes and fluff with a fork. Fold through the cucumber, tomatoes and mint.
Whisk the tahini, lemon juice, olive oil and enough water to make a pourable dressing. Serve the couscous with falafel and dressing.
Notes
Dry the drained chickpeas thoroughly before pulsing so the falafel mixture holds its shape and browns properly. Add the water to the tahini gradually; it may thicken briefly before becoming smooth and pourable.
About this recipe
This Moroccan-inspired salad brings together warmly spiced baked falafel, fluffy couscous and a bright mix of cucumber, cherry tomatoes and fresh mint. The falafel give the bowl a savoury, gently earthy centre, while the vegetables keep each mouthful cool and crisp.
A loose tahini dressing, sharpened with lemon and balanced with olive oil, ties the components together without making the salad heavy. The couscous can be prepared while the falafel bake, making this a practical vegetarian lunch or a generous side for a shared table. Serve the dressing separately if you want the couscous to stay especially light.
