Green Falafel, Green Freekeh Tabouleh Salad And A Yoghurt And Tahini Sauce Recipe

Try blogger Leila Saffarian's Faithful To Nature falafel


Ingredients

Twelve South African food bloggers were recently invited by Faithful to Nature to take part in an innovative organic recipe challenge. The bloggers were challenged to each devise a recipe for a seasonal, vegetarian, organic family lunch or dinner. Blogger Leila Saffarian, creator of Pass The Salt, was chosen as one of the winners. See her falafel recipe below:

For the falafel:

  • 1 cup of dried chickpeas
  • 1 large handful of fresh dill, finely chopped
  • 1 small handful of fresh coriander, finely chopped
  • 1 spring onion, finely sliced
  • 100g of pistachios, shelled and chopped
  • A squeeze of lime juice (or lemon)
  • Sea salt and freshly ground black pepper, to season
  • 1 tsp (5ml) ground cumin
  • ½ tsp (2.5ml) baking powder
  • 3 tbsp (45ml) whole-wheat flour
  • Grape seed oil, for frying

For the freekeh salad:

  • 2 cups of cooked freekeh
  • 2 spring onions, finely sliced
  • 1 large handful of fresh dill, finely chopped
  • 1 small handful of fresh coriander, finely chopped
  • Juice of 1 lime (or lemon)
  • 150g pistachios, shelled, coarsely chopped
  • Sea salt and freshly ground black pepper, to season
  • A good drizzle of olive oil
  • 100g pomegranate rubies

Yoghurt and Tahini Sauce:

  • 1 cup (250ml) of good quality, Greek yoghurt
  • ½ cup (125ml) tahini
  • Juice of 1 lime (or half a lemon)
  • Sea salt and freshly ground black pepper, to season
  • A half a cup combined of: fresh mint and dill
  • A good drizzle of olive oil

 

Preparation

  1. For the falafel, soak the chickpeas in hot water for 5 hours or preferably overnight. Drain, rinse and place in a food processor. Blitz to form a paste (the paste should still have some texture to it).
  2. Add the dill, coriander, spring onion, pistachios, lime juice, salt, pepper, cumin, baking powder and flour to the chickpeas and mix well.
  3. Form the mixture into small balls.
  4. In a small saucepan, slowly bring the oil up to heat. Fry batches of the falafel at a time.
  5. Remove from the oil after 2-3 minutes or once golden and drain on absorbent towel.
  6. For the salad, combine all of the ingredients in a large bowl and mix well. Adjust seasoning.
  7. For the yogurt and tahini sauce, add the yogurt, tahini, lime juice, salt, pepper, mint, dill and olive oil to a food processor. Blitz to form a smooth consistency.
  8. Serve the falafel with the freekeh salad and dollops of the creamy yoghurt and tahini sauce.
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