Herb Falafels with Tabbouleh, Pickled Radish Salad and Tahini Dressing
This is one of my favourite meat free meals. I loveeee falafels and although they might seem like a faff to make, they really aren’t and once you’ve tasted these you’ll never buy them from the shops again. Full of goodness and so versatile, they’re also great for leftover lunches and a quick snack when you’re on the go. I bake mine in the oven which makes them healthier than the deep fried ones and they are still deliciously crispy. Served with a creamy tahini dressing, vibrant pickled salad and fresh tabbouleh, this is a meal packed with so much freshness, flavour and texture. And it happens to be completely plant based.
Serves 4 - £1.87 per portion
1. For the pickled radish salad, quarter 200g radishes and add to a bowl with a finely sliced red onion. Sprinkle over 1 tbsp salt and 1 tbsp golden caster sugar and stir well. Leave to sit for 30 mins. Heat 100ml cider vinegar in a pan with 50ml of water. Once simmering pour over the vegetables, stir to dissolve the sugar and salt and leave to cool.
2. For the falafels, fry a chopped onion in a little oil until soft then add to a food processor with two drained cans of chickpeas, 30g of parsley, 30g coriander, 3 garlic cloves, 1/2 tsp cayenne pepper, 1/2 tsp ground cardamom, 3 tsps ground cumin, 2 tsps ground coriander and 1 tsp of salt flakes. Add 40g plain flour and whizz until the mixture is incorporated but still has some texture.
3. Using wet hands, roll into 12 balls and place on a lined baking tray. Brush with olive oil then sprinkle over some sesame seeds and bake at 200C fan for 25 mins until slightly crispy on the outside.
4. Meanwhile make the tabbouleh by cooking 80g bulgur in some chicken stock until soft. Drain and add to a bowl with 200g of sliced cherry tomatoes, half a chopped cucumber, three thinly sliced spring onions, some chives, parsley, mint and coriander (or any herbs you have in the fridge) and mix well. Add a glug of EVOO, the juice of a lemon, 1 tsp sumac and season to taste.
5. For the tahini sauce, add 50g of tahini to a bowl and add a crushed garlic clove, the juice of a lemon and a splash of water. Season and mix until you have a sauce consistency (you might need to add more lemon juice or water).
6. Serve in bowls with some extra herbs for garnish and enjoy!