Falafel salad bowl Recipe
A flavorful salad bowl featuring bulgur wheat, tomatoes, cucumbers, and fresh herbs, drizzled with a zesty tomato and chili dressing, topped with crispy falafel patties, and served with a refreshing mint yogurt dressing.
Ingredients
Salad
- 110 grams bulgur wheat
- 0.5 whole cucumber
- 4 sprig fresh mint
- 4 sprig fresh parsley
- 1 whole red onions
- 300 ml water (boiling)
- 100 grams cherry tomatoes
Falafel
- 1 tsp bicarbonate of soda
- black pepper (to taste)
- 2 cloves garlic
- 0.5 whole lemon
- 20 grams plain flour
- salt (to taste)
- 6 sprig fresh coriander
- 100 grams dried chickpeas
- 0.5 whole onions
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 1 . sunflower oil (for frying)
chilli Dressing
- black pepper (to taste)
- 1 tsp chilli flakes
- 0.5 whole lemon
- 3 tbsp olive oil
- salt (to taste)
- 0.25 tbsp tomato puree
Dressing
- 2 tsp mint jelly
- 150 ml natural yoghurt
Instructions
- add the dried chickpeas to the bowl, cover in cold water with at least an additional 1 inch of water, leave overnight to soak
- put the bulgur wheat in a bowl, add the boiling water to the bowl, place a plate over the bowl, leave to soak for 30 minutes
- while the bulgur wheat is soaking
- melt the mint jelly in the microwave or a pan, add the natural yoghurt a spoon at a time initially for the first 2 or three spoons then add the remaining yoghurt. Refrigerate
- drain the chickpeas and wash, place the chickpeas into the food processor
- peel and chop the onion(s) finely, add to the food processor, peel and crush the garlic, add to the food processor
- wash and finely chop the fresh coriander, zest the lemon(s), add to the food processor, add the spices
- add the bicarbonate of soda to the food processor, blend until the contents forms a crumb, empty the contents of the food processor into a large bowl
- add the flour to the bowl, season with salt and pepper, stir to mix the ingredients, the mixture should start to stick together with the addition of the flour , if it doesn't stick add a small amount of water and continue to stir
- take a spoonful of the mixture and with damp hands shape the mixture into a small pattie, place the patties on a plate, cover with cling film, Refrigerate, for 10 minutes
- peel the red onion(s), chop in half, wash the cherry tomatoes and then slice in half, add to the bowl, slice the red onions thinly, add to the bowl
- place a cross on the top of the cucumber, then slice the cucumber to form quarters, add to the bowl
- squeeze the lemon(s) . make the dressing by mixing all the dressing ingredients together
- add the onion, tomato and cucumber mix to the bulgur wheat, wash and finely chop the fresh parsley, wash and finely chop the mint, add to the bowl, add the chilli dressing to the salad, stir to mix the ingredients
- heat about 3 cms of frying oil in a frying pan, get the falafel from the fridge, cook the falafel for about 4 mins per side, remove the falafel from the frying pan and drain on kitchen paper
- drizzle the yoghurt dressing over the falafel, place the bulgur salad on a plate, place the falafel on top of the salad
Tried this recipe?Let us know how it was!