Tomato falafel traybake with lemony couscous

Ingredients

• 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
• 1 x 440g jar tomato and herb pasta sauce
• 200g couscous
• ½ vegetable stock cube, made up to 400ml

Instructions

• 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. 
• 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.
• 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.
• 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.