Pan fried falafel

Name: Pan fried falafel
Cook time: 20 min
Yield: 2

with tabbouleh and green tahini sauce

Ready in around 20 mins

RECIPE FACT:

Tahini is made from ground sesame seeds and is full of healthy fats and plant protein.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Using half the carrot, peel and grate and place in a salad bowl. Using half the apple, cut into quarters, remove the core and slice into thin slices. Add to the bowl with the red cabbage. Finely chop the curly parsley discarding the stalks. Remove the mint leaves from their stalks and roughly chop and set aside.
2. TO PREPARE THE WINTER TABBOULEH:

Open the bag of steamed freekeh, squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the freekeh, season with salt, and cook for 2-3 mins. Remove from the pan and add to the salad bowl. 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.
3. TO COOK THE FALAFEL:

Place a non-stick frying pan over a medium heat and add 2-3 tbsps of oil. Once hot add 6 spoonful’s of the falafel mix to the pan. Flatten slightly with a spatula and cook for 3-4 mins each side. Adjust the heat if necessary and cook until golden and heated through.
TO SERVE:

Spoon winter tabbouleh on to plates. Top with pan fried falafels and dollop with green tahini sauce.