1. Cook couscous according to packet instructions.

2. Heat a large pan with oil over medium heat. Dice onion, chop or grate garlic. Add to pan with spices, cook for 3-4 minutes, or until softened.

3. Drain chickpeas, blend with grated zest from 1 lemon and juice from 1/2 lemon to a semi-smooth consistency. Fold in cooked onion and spices, reserve pan.

4. Use wet hands to shape chickpea mixture into 16 even balls. Set aside in fridge until cooking.

5. Reheat pan with oil over medium heat. Dice capsicums, slice snow peas. Add to pan and cook for 2-3 minutes, or until just softened. Toss vegetables with couscous and diced feta cheese in a serving bowl. Squeeze over juice from remaining lemon.

6. Add more oil to pan and cook chickpea balls for 4-5 minutes, or until crisp on the outside.

7. Serve chickpea balls with couscous pilaff and a dollop of yoghurt (optional).

250g gluten free couscous

1 tbsp oil, for cooking
1/2 red onion
2 garlic cloves
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground paprika

2 x 400g chickpeas
1 lemon
4 tbsp flour

oil, for cooking
1/2 red capsicum
1 yellow capsicum
250g snow peas
1/2 packet feta cheese, diced

yoghurt (optional)

salt and pepper, for seasoning