Falafel & Tabbouleh Salad
Falafel & Tabbouleh Salad
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- 1.25 cups bulgur cracked wheat
- 200 g cherry tomatoes halved
- 2 lebanese cucumbers diced
- 1 red onion small, finely diced
- 1 cup parsley leaves finely chopped
- extra virgin olive oil for drizzling
- sea salt & cracked black pepper
- 12 falafel balls store bought
- 2 tbsp extra virgin olive oil
- 1 lemon juice squeezed
- 1 tbsp hummus store bought or homemade
Instructions
- Bring a medium pot of salted water to the boil. Add the bulgur and cook for 8–10 minutes until tender. Drain and run under cold water.1.25 cups bulgur
- In a large bowl, combine the bulgur, cherry tomatoes, cucumber, red onion and parsley. Toss together until well mixed. Drizzle over a little olive oil and season well.1.25 cups bulgur, 200 g cherry tomatoes, 2 lebanese cucumbers, 1 red onion, 1 cup parsley leaves, extra virgin olive oil
- Cook the falafel balls according to packet instructions. You can bake them or pan-fry for a couple of minutes until golden brown.12 falafel balls
- For the dressing: In a small bowl, whisk together all the ingredients. Season to taste.2 tbsp extra virgin olive oil, 1 lemon, 1 tbsp hummus
- Gently mix the dressing into the tabbouleh until everything is evenly coated. Divide the salad among four plates. Top each with three falafel balls. Garnish with additional parsley if desired.12 falafel balls, 1 cup parsley leaves
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