Wednesday: Tomato falafel traybake with lemony couscous
2 x 400g tins chickpeas, rinsed and drained
2 spring onions, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
10g fresh coriander, chopped
15g fresh parsley, chopped
1 lemon, zested and juiced
30g plain flour
2 tbsp olive oil, plus extra for greasing
440g jar tomato and herb pasta sauce
½ vegetable stock cube, made up to 400ml
1. Put the chickpeas, spring onions, garlic, cumin, half the coriander and parsley, and half the lemon zest in a food processor. Blend to a coarse paste, but not completely smooth. Transfer to a bowl. Season the mix well and stir in the flour.
2. Heat the oven to gas 6, 200°C, fan 180°C. Roll the chickpea mixture into 16 ping pong-sized balls in your hands. Oil your hands to make this easier, if you like. Transfer the balls to a 20 x 30cm baking dish at least 5cm deep. Drizzle over 1 tbsp oil, toss to coat the falafel, then bake for 15-20 mins until firm and crisp.
3. Spoon the pasta sauce into the dish around the falafel and bake for 15 mins until the sauce has thickened and the falafel look golden.
4. Meanwhile, put the couscous in a heatproof bowl with the remaining lemon zest, 1 tbsp oil and some seasoning. Pour over the hot stock, cover with a plate and leave to absorb for 10 mins. Once absorbed, use a fork to fluff up and separate the grains. Stir in the lemon juice. Toss most of the chopped herbs through the couscous and scatter the remaining over the falafel bake.