Quick falafel with carrot tabbouleh

I’ve been making a conscious effort to eat a lot less meat lately.

After I saw the ‘Meat Free Mondays’ campaign, we’ve been having at least one meat free day per week – aside from the moral concerns, eating less meat has countless health and cost benefits.

As an ex-vegetarian, it’s pretty easy for me to fall back into eating no meat, but I know, for some, that a meal with no meat is an unthinkable concept. These people should eat falafel.

There’s literally nothing bad to say about falafel.

It’s tasty, easy to make, healthy, versatile, will feed anyone with a dietary requirement and is incredibly cheap.

Quick Falafel with Carrot Tabbouleh
Quick Falafel with Carrot Tabbouleh

Recipe from Olive magazine

  • garlic 1 clove
  • flat-leaf parsley 1/2 a small bunch
  • ground cumin 2 tsp
  • chilli powder 1/2 tsp, plus a pinch to serve
  • chickpeas 400g tin, well drained
  • plain flour 1 tbsp
  • natural yoghurt to serve
  • bulgar wheat 75g
  • lemon 1, juiced
  • olive oil
  • spring onions 6, sliced
  • carrots 2, peeled and grated
  • parsley and mint 1/2 small bunch of each, finely chopped
  • cucumber 1/4, finely diced
  1. To make the tabbouleh, cook the bulgar wheat following pack instructions. Rinse under cold water and drain. Put in a large bowl. Add the lemon juice, 1 tbsp olive oil, half the spring onions and carrots. Mix well then stir herbs and cucumber and season.
  2. To make the falafel, put the garlic and parsley (including the stalks) in a food processor and pulse till roughly chopped. Add the cumin, chilli powder, chickpeas, flour and rest of the spring onions. Whizz until everything is finely chopped – you might need to scrape down the sides of the bowl a few times. Season generously then shape into 6 or 8 falafels.
  3. Heat 1/2 tbsp in a large non-stick pan, then cook the falafels for 3 minutes on each side, until golden. Serve the falafels with the tabbouleh and a drizzle of natural yoghurt.

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