Lunch · Dinner · Middle Eastern

Falafel & houmous bowls with tabbouleh

Name: Falafel & houmous bowls with tabbouleh
Total time: 25 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 16 Falafels; 150g Bulgur wheat; 30g Fresh parsley; 1 Cucumber; 250g Cherry tomatoes; 1 Lemon; 2 tbsp Olive oil; 200g Houmous; ½ Red onion; 4 Pitta breads

Barely cooking, really. A lot of parsley chopping and some smart shopping.

Start to finish: 25 min
Hands-on: 24 min
In the fridge: 3 days
Freezes: Not well

VeganContains gluten, sesame

Ingredients

4 portions

16Falafels
150gBulgur wheat
30gFresh parsley
1Cucumber
250gCherry tomatoes
1Lemon
2 tbspOlive oil
200gHoumous
½Red onion
4Pitta breads

Plus salt, pepper and water.

Method

1
Put the bulgur in a bowl with a pinch of salt and pour over boiling water to cover by 1cm. Cover and leave for 15 minutes.
15 min, mostly hands-off
2
Meanwhile, finely chop the parsley and onion, dice the cucumber and quarter the tomatoes.
3
Fluff up the bulgur with a fork and tip away any water left in the bowl. Stir in the chopped veg and parsley, the lemon juice, the oil and plenty of salt and pepper.
4
Pack the tabbouleh into tubs with 4 falafel each and a big spoonful of houmous in the corner. Keep the pittas in their bag.

On the day

Eat at room temperature. Warm the falafel for 30 seconds in the microwave if you like, and toast the pitta on the day so it does not go leathery.

Cook’s tip

Dry the parsley well after washing, or the tabbouleh goes soggy by Wednesday. A clean tea towel does the job.