¾ cup couscous, preferably wholemeal
1 tsp reduced-salt vegetable stock powder
1 cup boiling water
1 clove garlic, crushed
¼ cup parsley or coriander
½ cup tinned chickpeas, drained & rinsed
2 large eggs, lightly beaten
1 lemon, zested
Place the couscous and stock powder in a large bowl and add boiling water. Stir, cover and sit for 5 minutes.
Chop the garlic in a food processor. Add the parsley or coriander and pulse until finely chopped. Add the chickpeas and pulse until chopped.
Fluff the couscous with a fork. Add the chickpea mix, eggs and lemon zest and mix well. Refrigerate for 15 minutes. Press into a ¼ measuring cup to create cakes. Repeat with the remaining mix.
Heat olive oil in a frypan over medium heat. Add the couscous cakes in batches so not to over crowd. Press them down gently with a spatula to flatten. Cook until golden on both sides.
Serve with our Tzatziki dip (see recipe) as a snack or as a side dish to any meal.