Step 1

Put the peas in a food processor along with the chickpeas, flour, garlic, tahini, half the lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse a few times until the mixture resembles a coarse paste. Add a splash or two of water if the mixture appears to be too dry.

Step 2

Finely chop the parsley and mint together on a cutting board. Reserve 1/4 cup of the herbs in a small bowl, and another 2 tablespoons of the herbs in a medium bowl. Add the remaining parsley and mint to the falafel mixture and stir until combined.

Step 3

Using wet hands, form the mixture into eight even patties. Dust each with flour, shaking off any excess, and place on a baking sheet lined with parchment paper. Chill until firm, about 30 minutes.

Step 4

In a medium saucepan, bring the water to a boil. Stir in 1/2 teaspoon salt and 1 tablespoon olive oil, then add the couscous. Cover tightly with a lid and remove from the heat. Allow to steam for 5 minutes until the liquid has completely absorbed into the couscous. Fluff the couscous with a fork and stir in the reserved 1/4 cup herbs, half the lemon juice, and 2 tablespoons olive oil.

Step 5

In the medium bowl, combine the reserved 2 tablespoons herbs, the remaining lemon zest and lemon juice and the yogurt. Season with salt and pepper and chill until ready to serve.

Step 6

Heat 1 tablespoon olive oil in a large nonstick pan over medium heat until the oil begins to shimmer. Add half the patties and cook, flipping once halfway through, until crisp and golden brown, 4 to 6 minutes. Transfer the cooked falafel to a baking sheet and tent with foil to keep warm. Add the remaining 1 tablespoon olive oil to the pan, and repeat cooking the remaining patties.

Step 7

Divide the couscous among four plates and top each with two falafels. Serve with the yogurt sauce on the side.