Herb and haloumi falafels with tabouleh and tahini yoghurt

Tamara West

Falafel

1 can	Chickpeas, well drained (Main)
½	Onions, chopped
1 clove	Garlic
¼ cup	Parsley, chopped
¼ cup	Coriander, chopped
½ tsp	Ground cumin
½ tsp	Ground coriander
½ tsp	Salt
2 ½ Tbsp	Plain flour
50 g	Haloumi cheese, grated (optional)
3 Tbsp	Oil, for frying (e.g. canola, rice bran, soy bean)

Tabouleh

¾ cup	Bulghur wheat, cracked (Main)
1	Red onion, small, finely diced
½ cup	Parsley, chopped
1	Carrot, grated
2	Tomatoes, diced
1	Lemon, juiced, plux extra-virgin olive oil, to dress

Tahini yoghurt

½ cup	Plain unsweetened yoghurt
1 Tbsp	Tahini paste
1 to taste	Lemon juice, and extra-virgin olive oil

Directions

Falafels

1. Place all ingredients, except flour, haloumi and oil, in a food processor and blitz to a thick paste.
2. Transfer to a bowl and stir in flour and grated haloumi until well combined.
3. Roll tablespoons of mixture into balls and slightly flatten into little patties.
4. Heat oil in a medium fry pan (preferably non-stick) on medium heat.
5. Pan fry falafel patties in batches, for 1-2 minutes on each side, until golden brown. Set aside to drain on paper towels.

Tabouleh

1. 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.
2. Drain off excess water and mix with onion, carrot, parsley and tomatoes.
3. Season to taste with salt, pepper, lemon juice and extra virgin olive oil.

Tahini yoghurt

Mix yoghurt and tahini together. Season to taste with salt, pepper, lemon juice and extra-virgin olive oil.