Chicken Falafels

450g (1lb) minced chicken

3 shallots, finely chopped

125g (4oz) canned chickpeas (about ½ can) drained and rinsed

1.5cm (1 in ) piece fresh root ginger, grated

½ tsp salt

20g (¾ oz) fresh coriander, chopped

1 medium egg

3 tbsp olive oil

400g can chopped tomatoes

1 tsp caster sugar

for the couscous salad

200g (7oz) couscous

350 ml (12fl oz) hot chicken stock

grated zest and juice of ½ lemon

25g (1oz) pinenuts

seeds from ½ pomegranate

3 tbsp extra virgin olive oil

2-3 tbsp freshly chopped parsley

1. First make the couscous salad, put the couscous in a bowl and add the hot stock and lemon zest. Leave to soak for 20 minutes. Meanwhile, toast the pinenuts in a pan until golden. Use a fork to fluff up the couscous, then stir in the pinenuts, pomegranate seeds, lemon juice, olive oil and parsley.
2. Put the chicken mince into a food processor. Add 1 chopped shallot, the chickpeas, grated ginger and salt. Whiz to combine
3. Add the coriander and egg, and whiz again briefly, with damp hands, shape into 12 balls, each measuring 6.5 cm (2 ½ in).
4. Heat 2 tbsp olive oil in a frying pan. Fry the patties for 2-3 minutes each side until golden brown
5. Meanwhile, fry the remaining shallots in a pan with the remaining oil. Stir in the tomatoes and sugar. Simmer for the 10 minutes or until slightly thickened. Serve the patties with the couscous salad, with the sauce on the side.
   Serves 4
   Preparation time = 20 minutes
   Cooking time = 20 minutes
   Per serving = 287 calories, 14g fat ( of which 3g saturates),10 g carbohydrate, 1.1g salt