Name: Falafel with freekeh tabouleh salad and a yoghurt tahini sauce
Prep time: 330 min
Total time: 330 min
Yield: serving
Cuisine: Cuisine
Ingredients: 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; 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; 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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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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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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