Falafel with Israeli Couscous and Beetroot Carrot Salad

Method:

1) Rinse and drain the chickpeas and place them in your food processor. Add all other ingredients par the chickpea flour and olive oil. Blend the ingredients to a paste. Once combined add your chickpea flour 1/8 of a cup at a time. Depending on your food processor you may have to fold in the chickpea flour.
2) Prepare the Israeli couscous cooking to packet directions. Usually, it entails boiling water, adding salt and oil then adding the one cup of Israeli couscous and boiling for 8 minutes, drain and drizzle with olive oil to prevent the couscous from sticking together.
3) Mould the falafel into 12 balls or 4 patties and place in a hot pan with 1 tbsp of olive oil. Reduce the heat and cook for 12 minutes flipping halfway.
4) Peel beetroot and carrot and grate on the largest setting. Once grated place the carrot and beetroot into a serving bowl.
5) Finely dice the red onion and place in the bowl with the beetroot and carrot.
6) Measure out the coconut and dried fruit and add them to the salad bowl.
7) Combine the dressing ingredients in the Nutribullet and blend to desired consistency. Ideally thick and creamy as the beetroot and carrot will release some moisture and you don’t want the salad becoming too wet.
8) To serve, in this order place a bed of spinach at the bottom, next the beetroot salad, then the Israeli couscous, falafel, and finally drizzle the dressing over the top. For an extra flavour pop squeeze lemon over the whole bowl.

This can be stored in the fridge for 5 days and the falafel can be stored in the freezer cooked or uncooked for 5 months.

Recipe notes:
If you don’t have access to fresh basil and parsley, use 1 tbsp dried seasoning and an extra cup of spinach.
You can use different flours, however start with 3tbsp until you reach the desired texture.