Falafel with freekeh tabouleh salad



Ingredients 29
Servings 0
Minutes 00:35
  • For the falafel:
  • 1
    cup
    of dried chickpeas
  • 1
    large handful of fresh dill, finely chopped
  • 1
    small handful of fresh coriander, finely chopped
  • 1
    spring onion, finely sliced
  • 100
    g
    of pistachios, shelled and chopped
  • a squeeze of lime juice (or lemon)
  • sea salt and freshly ground black pepper, to season
  • 1
    tsp
    ground cumin
  • 1/2
    tsp
    baking powder
  • 3
    Tbs
    whole-wheat flour
  • grape seed oil, for frying
  • For the freekeh salad:
  • 2
    cup
    of cooked freekeh
  • 2
    cup
    spring onions, finely sliced
  • 1
    large handful of fresh dill, finely chopped
  • 1
    small handful of fresh coriander, finely chopped
  • juice of 1 lime (or lemon)
  • 150
    g
    pistachios, shelled, coarsely chopped
  • sea salt and freshly ground black pepper, to season
  • a good drizzle of olive oil
  • 100
    g
    pomegranate rubies
  • Yoghurt and Tahini Sauce:
  • 1
    cup
    of good quality, Greek yoghurt
  • 1/2
    cup
    tahini
  • juice of 1 lime (or half a lemon)
  • sea salt and freshly ground black pepper, to season
  • a half a cup combined of: fresh mint and dill
  • a good drizzle of olive oil
 

Method

00:35
 

For the falafel, soak the chickpeas in hot water for 5 hours or preferably overnight (use tinned chickpeas if you are short of time). Drain, rinse and place in a food processor. Blitz to form a paste (the paste should still have some texture to it).

Add the dill, coriander, spring onion, pistachios, lime juice, salt, pepper, cumin, baking powder and flour to the chickpeas and mix well.  

Form the mixture into small balls.

In a small saucepan, slowly bring the oil up to heat. Fry batches of the falafel at a time.

Remove from the oil after 2-3 minutes or once golden and drain on absorbent towel.

For the salad, combine all of the ingredients in a large bowl and mix well. Adjust seasoning.

For the yogurt and tahini sauce, add the yogurt, tahini, lime juice, salt, pepper, mint, dill and olive oil to a food processor. Blitz to form a smooth consistency.

Serve the falafel with the freekeh salad and dollops of the creamy yoghurt and tahini sauce.

Credit: Pass the Salt

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Read more on: tahini sauce  |  vegetarian  |  falafel  |  food24  |  salad
 

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