rin
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 x 400g tins chickpeas
- 1 cup raw tahini paste
- 1 bunch parsley
- 1 bunch coriander
- 1 onion, peeled & roots removed
- 6 garlic cloves, peeled
- Green hot pepper (optional)
- 2 tbsp grounded coriander
- 2 tbsp grounded cumin
- 1½ tbsp salt
- 1 tsp bicarbonate soda
- 3 tbsp burghul
- 2 firm medium tomatoes, finely diced (keep the juice)
- ½ tsp Baharat mixed spice
- 3 tbsp lemon juice
- 1 bunch parsley, washed & chopped
- 1 pomegranate, arils only
- 1 Lebanese cucumber, finely chopped
- 1 Spanish onion, finely diced
- 2–3 tbsp olive oil
- Salt & cracked pepper, to season
- Vegetable oil of choice, to fry
- 2 tbsp sumac
- 2 tbsp sumac
- Cooked couscous & pita pockets, to serve
Method
- To make the falafels, blend all of the ingredients in a food processor until smooth. Roll mixture into small-sized balls.
- Half-fill a sauté pan with oil over medium-high heat. Once hot, carefully drop the falafel balls into the oil.
- Turn after 90 secs or until brown. Drain on baking paper.
- To make the tabbouleh, place the burghul, chopped tomatoes, Baharat spice mix and lemon in a bowl and let the burghul absorb the liquid for 5 mins.
- In a bowl, add the parsley, pomegranate, cucumber, onions and olive oil and season with salt and pepper. Add the burghul and tomato and mix to combine.
- To make sumac pickled onions, combine all ingredients in a bowl and set aside for about 2 hours. Store in an airtight jar for up to 5 days in the fridge.
- You can prepare the tabbouleh mix a few days in advance, but don’t add the olive oil until ready to eat. Everything else can be prepared a day or 2 in advance.
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