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To make the CousCous, add 2 cups of CousCous into a mixing bowl and add 3 cups of boiling water. Place a lid on top of the bowl and leave for 6 minutes, or until the water has evaporated and the CousCous is cooked. Set aside.
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To a food processor add: onion, garlic, fennel seeds, ground cumin, ground coriander, chickpeas, parsley, flour, egg white and salt and pepper. Blitz in the food processor until all the ingredients are almost the same consistency. You don’t want to turn the falafel mixture into a paste, so you want a few chunks of chickpeas still present in the mixture.
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Add the mixture to the CousCous and stir until it is combined.
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Shape the falafel mixture into balls, using wet hands to ensure the mixture doesn’t stick to you.
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Heat the oil in a non-stick fry pan, about 1/3 of the depth and add the falafels once hot. Fry off until golden and the mixture is cooked through, about 6-8 minutes.
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Drain on paper towels.
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To make the cucumber yoghurt, chop the cucumbers into small cubes and mix with the lemon juice and chopped coriander. Season with salt and black pepper.
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Serve with lemon wedges.
