Falafel Tabbouleh salad
Prep time: 10 minutes, Cooking time: 20 minutes, Total time: 30 minutes
- 280g Goodlife falafels
- 100g bulgur wheat
- 25g parsley
- 25g mint
- 3 spring onions
- 200g mixed colour cherry tomatoes
- ½ medium cucumber
- 1 pomegranate
For the dressing
- 100g pistachios
- 1 garlic clove
- 1 lemon, juiced
- 60ml light olive oil
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- Large mixing bowl
- Blender/ food processor
- Oven tray
Preheat the oven to 200 degrees.
Start with rinsing the bulgur in a sieve over the sink, then cook according to packet instructions. Cover, and leave whilst you make the rest of the dish.
Add the falafels to an oven tray and place in the oven to bake for 15 minutes, until golden and crisp.
Meanwhile prep the salad. Half the cherry tomatoes, cut the cucumber into quarters. Pick the leaves off the herbs and finely chop. Thinly slice the spring onions and bash the pomegranate to release the jewels. Set all of this aside in a large mixing bowl whilst you make the dressing.
Remove a large tbsp of the pistachios for garnish later, then add the rest to the food processor and pulse. Add the remaining ingredients and pulse again to just combine but still has texture.
Check the bulgar is cooked and rinse under the tap to ensure its not stuck together. Then add to the mixing bowl with the other prepped salad ingredients and mix together.
Top the salad with the crispy falafels and either dress or serve the dressing on the side, whichever you prefer.
TIP – double up when cooking grains. Bulgur will last about a week in fridge and makes a quick weekday dinner so easy