Falafel with tabouli and chickpea dip

Cooking Vegetarian Falafel with tabouli and chickpea dip

This middle eastern wrap is a favourite Vegetarian recipe.

Lables: High fibre Low carb Low sugar Vegetarian Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Make Tabouli: Place burghul into a heatproof bowl. Pour over boiling water. Stand for 20 minutes. Drain well. Add tomato, onion, parsley, mint, lemon juice and oil. Stir until well combined.
  2. Meanwhile, make falafel mixture following packet directions. Shape mixture into 12 patties (approximately 1 tablespoon per patty). Pour oil into a non-stick frying pan. Heat over medium heat until hot. Cook falafel, in batches, turning often, for 4 minutes or until lightly golden all over and heated through. Place on a plate lined with paper towel.
  3. Make chickpea dip: Place chickpeas,garlic, oil and lemon juice in a food processor. Season well with salt and pepper. Process until smooth.
  4. Serve falafel with tabouli, pita bread and chickpea dip.

If you liked the recipe "Falafel with tabouli and chickpea dip", tell your friends about it!

200g packet falafel mix
1/3 cup vegetable oil
4 lite-wholemeal pita pockets, warmed
2/3 cup burghul
1 1/3 cups boiling water
200g grape tomatoes, halved
1/2 small red onion, finely chopped
3/4 cup roughly chopped fresh flat-leaf parsley leaves
3/4 cup roughly chopped fresh mint leaves
2 tbsp lemon juice
2 tbsp vegetable oil
400g can chickpeas, drained, rinsed
1 garlic clove, roughly chopped
1 tbsp olive oil
1/4 cup lemon juice

Adv

Autors
Preparation time
30
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
Posted by

Rate the recipe Falafel with tabouli and chickpea dip

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments