PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING & COOLING) SERVES 4
150g cracked (or quick cook) freekeh
1 medium red onion (170g), chopped finely
200g plum tomatoes, sliced thinly
60g fresh flat-leaf parsley leaves, chopped finely
60g fresh mint leaves, chopped finely
60ml red wine vinegar
2 tablespoons olive oil
210g vegan yoghurt
2 tablespoons fresh mint leaves, extra
300g yellow split peas
1 tablespoon ground cumin
1 tablespoon ground coriander
1 small onion (80g), chopped coarsely
15g fresh mint leaves
15g fresh coriander leaves
35g chickpea flour
1 tablespoon water
rice bran oil, to shallow-fry
1 Make falafel.
2 Cook freekeh in a medium saucepan of boiling salted water for 12 minutes or until tender;
drain. Spread freekeh over a large tray; cool.
3 Place freekeh in a large bowl with onion, tomato and herbs.
Add combined vinegar and oil; toss well. Season.
4 Serve tabbouleh and falafel topped with yoghurt and extra mint.
Place peas in a medium bowl; cover with filtered water. Stand overnight; drain. Rinse peas; drain well. Process peas with remaining ingredients, except oil, until mixture forms a paste. Season to taste. Using two dessertspoons, shape heaped spoonfuls of pea mixture into ovals. Place ovals on an oiled oven tray. Heat rice bran oil in a medium frying pan to 160°C. Shallow-fry falafel for 2 minutes, in batches,
until browned all over and cooked through. Remove from pan with slotted spoon; drain on paper towel. Cover to keep warm.
You’ll need to start this recipe the day before.
You can also roll the falafel mixture into balls.
Falafel can be prepared a day ahead and refrigerated. Fry close to serving.