[Core Lunch] NZ Middle Eastern Falafel Couscous Salad

• Meanwhile, roughly chop tomato. Finely grate carrot (see ingredients). Zest lemon to get a pinch and slice into wedges. • In a medium bowl, combine carrot, falafel mix and fine breadcrumbs (see ingredients). Using damp hands, roll and press heaped tablespoons of falafel mix into small balls (4-5 per person). Transfer to a plate.

• In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. When oil is hot, cook falafels, turning, until browned and heated through, 5-7 minutes (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. TIP: Ensuring the oil in the pan is hot before cooking gives the falafels a crispy texture and prevents them from sticking.