Falafel & tabbouleh Salad
Falafel & tabbouleh Salad
Ingredients
Dressing:
- 2 tablespoons olive oil extra virgin
- 1 lemon juice squeezed
- 1 tablespoons hummus store bought or homemade
- sea salt
- cracked black pepper
Instructions
- Bring a large pot of salted water to the boil. Add the bulgur and cook for 8-10 minutes until tender. Drain, run through some cold water and set aside.
- In a large bowl, combine the bulgur, cherry tomatoes, cucumbers, red onion, and chopped parsley. Toss them together until well mixed. Drizzle over a little extra virgin olive oil and season well.
- Cook the store-bought falafel balls according to the package instructions. You can bake or pan-fry them until they’re golden brown and cooked through, a couple of minutes.
- In a small bowl, whisk together extra virgin olive oil, lemon juice, hummus, sea salt, and cracked black pepper. Adjust the seasoning to taste.
- Gently mix the dressing into the tabbouleh base until everything is evenly coated. Divide the tabbouleh salad among four plates. Top each serving with 3 falafel balls. Garnish with additional parsley if desired.
Nutrition
Calories: 273kcalCarbohydrates: 47gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 39mgPotassium: 677mgFiber: 11gSugar: 6gVitamin A: 1677IUVitamin C: 52mgCalcium: 80mgIron: 3mg
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