For a big plate (about 6-8 Portions)
About 1/2 liter Vegetable Bouillon
200g Cherry Tomatoes, quartered
Some Lime or Vinegar
500g Soy Yoghurt
500g Garbanzo (or 250g Garbanzo and 250g yellow peas), cooked
1 Onion, peeled and quartered
1 clove Garlic, peeled
2 Tsp. Locust bean gum powder
To make the Couscous: Mix the Couscous and the Tomatoes. Boil Water and mix the Bouillon with the Water. Poor it over the Couscous and cover it. After about 5 Minutes you can add more hot Bouillon and cover it again. Until the Couscous isn’t try anymore. Add some Lime Juice and season to taste and set aside.
For the Falafel: Add all the ingredients into a food processor until you have one mixture. Poor Oil in a pan until the ground is covered. Make little paddies and fry them golden brown in the pan.
For the Sauce: Chop the Cilantro and mix it with the Yoghurt, some Lime juice, Salt and Pepper.
Sprinkle the pomegranate over it
Serve either warm or cold