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Pan fried falafel

with winter tabbouleh and tahini yoghurt

Ready in around 20 mins

RECIPE FACT:
Tahini is made from ground sesames seeds and is full of healthy fats and plant protein.
Nutritional Info:
  • Energy: 3770kj (901Kcal)
  • Protein: 14g
  • Carbohydrate: 47g
  • Fat: 54g
  • Contains: Milk, Sesame, Tree Nuts
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO PREPARE THE WINTER TABBOULEH:

    Add the red cabbage to a salad bowl. Peel the carrots and make ribbons by pulling a peeler full length along the carrot rotating after each peel and add to the bowl. Grate the apples and add to the salad bowl. Finely chop the curly parsley discarding the stalks. Remove the mint leaves from their stalks and roughly chop. Add the herbs and the cranberries and toasted walnuts to the bowl. Just before serving pour in the lemon dressing and season with salt and pepper. Toss to combine.

  • 2. TO COOK THE FALAFEL:

    Place a non-stick frying pan over a medium heat and add 2-3 tablespoons of olive. Once hot add 12 spoonful’s of the falafel mix to the pan (you may need to do this in batches). Flatten slightly with a spatula and cook for 3-4 mins each side adjusting the heat if necessary.

  • TO SERVE:

    Spoon winter tabbouleh on to plates. Top with pan fried falafels and drizzle with tahini yoghurt.

Ingredients In your box:
  • 2 pots of falafel mix
  • 1 pot of tahini yoghurt
  • 1 pot of lemon dressing
  • 1 sachet of cranberries and toasted walnuts
  • 1 bag of red cabbage
  • 2 apples
  • 2 carrots
  • 1 bag of curly parsley and mint

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