Falafel and Tabbouleh Salad

Prep time: 10 mins

Cook time: 15 mins

Serves: 4

Ingredients:

• 1 and 1/4 cups Simply Wholesome Pantry Bulgur & Quinoa

• 200 g cherry tomatoes halved

• 2 lebanese cucumbers diced

• 1 red onion small, finely diced

• 1 cup parsley leaves finely chopped

• Extra virgin olive oil for drizzling

• Sea salt & cracked black pepper

• 12 falafel balls store bought

Dressing:

• 2 tablespoons extra virgin olive oil

• 1 lemon juice, squeezed

• Hummus (optional) for dolloping

Method:

1. Bring a medium pot of salted water to the boil. Add the bulgur & quinoa and cook for 8–10 minutes until tender. Drain and run under cold water.


2. In a large bowl, combine the bulgur & quinoa, cherry tomatoes, cucumber, red onion and parsley. Toss together until well mixed. Drizzle over a little olive oil and season well.

3. Cook the falafel balls according to packet instructions. You can bake, pan-fry or microwave them for a couple of minutes until golden brown.

4. For the dressing: In a small bowl, whisk together the lemon and olive oil. Season to taste.

   5. Gently mix the dressing into the tabbouleh until everything is evenly coated. Divide the salad among four plates. Top each with three falafel balls. Garnish with additional parsley and hummus if desired.