1. Place the couscous into a small dish and add the ras el hanout. Pour in just enough boiling water to cover the top of the couscous, cover the top and set aside.
2. Chop the onion, garlic, spinach and coriander in the chopping bowl attachment of the Dualit Hand Blender and set aside.
3. Drain the chickpeas and place in the chopping bowl. Blend into a rough paste and then set aside.
4. In a heated pan, add the olive oil and fry the chopped onion mix with the chilli flakes until soft.
5. Add in the chopped chickpeas, couscous and flour and stir to combine.
6. Season with salt and pepper and continue to heat in the pan for a few minutes.
7. Squeeze in the lemon juice and then set aside to cool.
8. Finely chop the mint and mix it into the yoghurt. Place in the fridge until ready to serve. We also love adding a squeeze of lemon juice to this too!
9. Heat up a large frying pan and add the vegetable oil.
10. Using a large spoon, scoop up some of the falafel mix and shape into a ball or flatten to form a patty.
11. Dip the falafel into the extra flour and flip once to ensure it is covered. Continue until all of the falafel mix is used up, then carefully place each falafel into the hot oil with a slotted spoon.
12. Fry for a few minutes, turning until browned all over. Remove from the oil and drain any excess on kitchen roll before serving.

Top tips:

• Try serving on flatbreads drizzled with the minted yoghurt, add some mashed avocado and top with chopped coriander.