Falafel
| 1 can | Chickpeas, well drained (Main) |
| ½ | Onions, chopped |
| 1 clove | Garlic |
| ¼ cup | Parsley, chopped |
| ¼ cup | Coriander, chopped |
| ½ tsp | Ground cumin |
| ½ tsp | Ground coriander |
| ½ tsp | Salt |
| 2 ½ Tbsp | Plain flour |
| 50 g | Haloumi cheese, grated (optional) |
| 3 Tbsp | Oil, for frying (e.g. canola, rice bran, soy bean) |
Tabouleh
| ¾ cup | Bulghur wheat, cracked (Main) |
| 1 | Red onion, small, finely diced |
| ½ cup | Parsley, chopped |
| 1 | Carrot, grated |
| 2 | Tomatoes, diced |
| 1 | Lemon, juiced, plux extra-virgin olive oil, to dress |
Tahini yoghurt
| ½ cup | Plain unsweetened yoghurt |
| 1 Tbsp | Tahini paste |
| 1 to taste | Lemon juice, and extra-virgin olive oil |
Directions
Falafels
- Place all ingredients, except flour, haloumi and oil, in a food processor and blitz to a thick paste.
- Transfer to a bowl and stir in flour and grated haloumi until well combined.
- Roll tablespoons of mixture into balls and slightly flatten into little patties.
- Heat oil in a medium fry pan (preferably non-stick) on medium heat.
- Pan fry falafel patties in batches, for 1-2 minutes on each side, until golden brown. Set aside to drain on paper towels.
Tabouleh
- Place bulghur wheat and a good pinch of salt in a bowl and pour over boiling water to cover. Cover with a lid or plate and set aside for 10-15 minutes to swell.
- Drain off excess water and mix with onion, carrot, parsley and tomatoes.
- Season to taste with salt, pepper, lemon juice and extra virgin olive oil.
Tahini yoghurt
Mix yoghurt and tahini together. Season to taste with salt, pepper, lemon juice and extra-virgin olive oil.
