Falafel with freekeh tabouleh salad and a yoghurt tahini sauce

Prep: 5 hrs 30 mins

By Food24 November 21 2016
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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 Robertson's 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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Method:

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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