Before you make your falafels, soak the dried chickpeas in roughly 1.5 cups of cold water, cover and let soak for up to 8 hours.
When you’re ready, rinse and drain the chickpeas, then add them to a food processor with all the other falafel ingredients (minus the oil of coursand process for 5 minutes or until everything is well combined. The texture should be fine and crumbly.
Place enough oil in a small frying pan to be about half an inch deep and pop it on medium heat.
Use a tablespoon measure to scoop out each falafel, roll into a ball and place onto a plate. When you’ve rolled out the whole mixture (it should make 10 falafelyou can gently add them to the frying pan. The heat should be high enough for them to gently sizzle but not spit oil from the pan. Give them about 10 minutes on each side, checking to ensure they aren’t burning.
While the falafels are frying you can prepare the couscous salad by adding the couscous, hot water, stock and French dressing to a large bowl and fluff with a fork until the water has been soaked up. Now add the diced tomato, cucumber, mint and salt and mix together.
When the falafels are finished frying, place them on a piece of paper towel to soak up any excess oil before serving up and enjoying!