Pan fried falafel

Name: Pan fried falafel
Cook time: 20 min
Yield: 1

with tabbouleh and green tahini sauce

Ready in around 20 mins

RECIPE FACT:

It is believed falafel originated in Egypt.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Using quarter of the carrot, peel and grate and place in a salad bowl. Using quarter of the apple, remove the core and slice into thin pieces. Add to the bowl with the red cabbage. Finely chop the curly parsley discarding the stalks.
2. TO PREPARE THE 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 parsley 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. Using half the pot of falafel mix, once the pan is hot add 3 spoonfuls of the falafel mix to the pan. Flatten slightly with a spatula and cook for 3-4 mins each side undisturbed - adjusting the heat if necessary. Until golden and heated through.
TO SERVE:

Spoon tabbouleh onto a plate. Top with pan fried falafels and drizzle with green tahini sauce.