Falafel & Tabbouleh Salad
Falafel & Tabbouleh Salad
Ingredients
Dressing
- 2 tablespoons extra virgin olive oil
- 1 lemon juice squeezed
- 1 tablespoon 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.
- 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.
- Cook the falafel balls according to packet instructions. You can bake them or pan-fry for a couple of minutes until golden brown.
- For the dressing: In a small bowl, whisk together all the ingredients. Season to taste.
- 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.
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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