Herb and haloumi falafels with tabouleh and tahini yoghurt
( SERVES 2 )
Photo by Tamara West
Home-made falafels make a delicious healthy meal. They are made from chickpeas which, like other legumes, have a very low glycaemic index. I love the addition of grated haloumi that melts (and goes cheesy and gooey) upon cooking, however you can just as easily leave the haloumi out for more traditional falafels. You can cook these in advance and then re-warm in a pre-heated oven when ready to serve.
|1 can||Chickpeas, well drained|
|¼ cup||Parsley, chopped|
|¼ cup||Coriander, chopped|
|½ tsp||Ground cumin|
|½ tsp||Ground coriander|
|2½ Tbsp||Plain flour|
|50 g||Haloumi cheese, grated (optional)|
|3 Tbsp||Oil, for frying (e.g. canola, rice bran, soy bean)|
|1||Red onion, small, finely diced|
|¾ cup||Bulghur wheat, cracked|
|1||Lemon, juiced, plux extra-virgin olive oil, to dress|
|½ cup||Parsley, chopped|
- Place all ingredients, except flour, haloumi and oil, in a food processor and blitz to a thick paste. Transfer to a bowl and stir in flour and grated haloumi until well combined. Roll tablespoons of mixture into balls and slightly flatten into little patties.
- Heat oil in a medium fry pan (preferably non-stick) on medium heat. Pan-fry falafel patties in batches, for 1-2 minutes on each side, until golden brown. Set aside to drain on paper towels.
- Place bulghur wheat and a good pinch of salt in a bowl and pour over boiling water to cover. Cover with a lid or plate and set aside for 10-15 minutes to swell.
- Drain off excess water and mix with onion, carrot, parsley and tomatoes. Season to taste with salt, pepper, lemon juice and extra virgin olive oil.
Mix yoghurt and tahini together. Season to taste with salt, pepper, lemon juice and extra-virgin olive oil.