Place the couscous, 1 tbsp olive oil and the spring onions into a bowl and cover with enough water to soak the couscous. Cover and let stand for 4 minutes. Blitz the chick peas in a food processor and add into the couscous along with the beaten egg, crumbled feta and pesto. Mix together well, form into patties or balls and roll into the dried breadcrumbs mixed with the chopped pistachios. Heat some olive oil in a pan and fry for a couple of minutes till golden brown. Serve the chickpea balls with warm pitta and Greek yogurt.
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