CHOPPED FALAFEL SALAD
Servings: 6
Calories: 252kcal
Ingredients
- 1 tablespoon olive oil
- 6 garlic cloves minced
- ½ teaspoon red chilli flakes
- 1 brown onion diced
- 500 g cooked chickpeas
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon sweet paprika
- 1 teaspoon sea salt flakes
- 1 tablespoon lemon juice
- 1 large cucumber deseeded and finely diced
- 1 large tomato deseeded and finely diced
- ½ cup cooked bulgur *
- ½ cup packed fresh parsley leaves chopped
- ½ cup packed fresh coriander leaves chopped
- ½ cup pomegranate seeds
- Lime wedges to serve
For the dressing
- 3 tablespoons hulled tahini
- 1 teaspoon minced garlic
- 1 tablespoon maple syrup
- 1 tablespoon light soy sauce
- 2 tablespoons lime juice
- ¼ cup water
Instructions
- Heat oil in a large frying pan on medium. Add garlic, chilli flakes and onion. Sauté for a few minutes until onion is starting to caramelize. Add chickpeas, cumin, coriander, cinnamon, sweet paprika, salt and lemon juice. Toss and mix well. Cook for a further minute or two until chickpeas are warmed through. Remove from heat and allow to cool for 10 minutes.
- Add chickpea mixture to a large bowl. Add cucumber, tomato, cooked bulgur, parsley, coriander and pomegranate seeds.
- Make the dressing by mixing all the ingredients in a lidded glass jar and shaking until thoroughly blended and smooth (I use a spoon to ensure the tahini is completely mixed to make a smooth creamy dressing).
- Add the dressing to the salad. Toss and mix gently until thoroughly combined. Serve with lime wedges.
- Salad will keep well in the fridge for up to four days.
Notes
*bulgur – Bulgur is cracked wheat and a key component of tabbouli. You can cook a very small batch of bulgur for this salad in minutes. Add ¼ cup uncooked bulgur to a bowl. Add 1/3 cup boiling hot water to the bulgur and set aside for 10-15 minutes to absorb. After the stipulated time, fluff up the bulgur with a fork. It is now ready to use. Use ½ cup of this cooked bulgur for the recipe above.
Make It Gluten-Free - Substitute cooked bulgur with cooked quinoa or cooked millet.
Nutrition
Calories: 252kcal | Carbohydrates: 39g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 814mg | Potassium: 513mg | Fiber: 9g | Sugar: 7g | Vitamin A: 966IU | Vitamin C: 19mg | Calcium: 95mg | Iron: 3mg