Pan fried falafel

Name: Pan fried falafel
Cook time: 20 min
Yield: 4

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 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Peel and grate the carrot and place in a salad bowl. Cut the apple into quarters, remove the core and slice into thin pieces. 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 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 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 undisturbed. Adjust the heat if necessary and cook until golden and heated through.
TO SERVE:

Spoon tabbouleh onto plates. Top with pan fried falafels and dollop with green tahini sauce.