Freekeh Tabbouleh With Pea Falafel

PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING & COOLING)  SERVES 4

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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

FALAFEL

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.

FALAFEL 

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.

 

TOP TIPS

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.