Falafel with freekeh tabouleh salad and a yoghurt tahini sauce
Prep: 5 hrs 30 mins
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Ingredients (26)
For the falafel:
1 cup | chickpeas — dried |
1 | fresh dill — finely chopped |
1 | fresh coriander — small bunch, finely chopped |
1 | spring onions — finely sliced |
100 g | pistachios — shelled, chopped |
fresh lime juice | |
sea salt and freshly ground black pepper — to season | |
1 tsp | cumin — ground |
1/2 tsp | Baking powder |
3 | flour — whole-wheat |
grapeseed oil — for frying |
For the freekeh salad:
2 cup | freekeh — cooked |
2 cup | spring onions — finely sliced |
1 | fresh dill — finely chopped |
1 | fresh coriander — small bunch, finely chopped |
lime — juice only | |
150 g | pistachios — chopped |
sea salt and freshly ground black pepper — to season | |
olive oil | |
100 g | pomegranate rubies |
Yoghurt and Tahini Sauce:
1 cup | yoghurt — Greek |
1/2 cup | tahini |
lime — juice only | |
sea salt and freshly ground black pepper — to season | |
fresh mixed herbs — mint and dill | |
olive oil |
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