Recipe by Diana Adcock

Like a falafel, but not deep fried. I don't recommend freezing.

Ingredients Nutrition


  1. In a small saucepan bring stock to a boil and stir in couscous, basil and lemon rind.
  2. Cover and let stand 5 minutes; fluff with a fork.
  3. In a food processor pulse chickpeas until fine.
  4. Pulse in couscous mixture, onions, egg, water, garlic, salt and pepper.
  5. Shape into four 4-inch patties, 1/2 inch thick.
  6. In a non stick skillet heat oil over medium high heat.
  7. Cook patties for 5 minutes on each side.
  8. Remove from heat and serve.

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