Falafel with Tabbouleh & Eggplant Aioli

Falafel with Tabbouleh & Eggplant Aioli

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, September 15, 2019.
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Ingredients

Tabbouleh

  • 1 cup bulgur wheat
  • 1/2 pack baby spinach, thinly sliced
  • 1 tomato, diced
  • 1/2 telegraph cucumber, diced
  • 1 radish, thinly sliced

Falafel

  • 1 pack falafel

To Serve

  • 1/2 pack hummus
  • 1/2 bunch mint leaves, chopped
  • 1 pack sumac pistachio blend
  • 2 Tbsp eggplant aioli

Steps

  1. Preheat oven to 220°C. Bring a full kettle to the boil. Cook bulgur. Place bulgur and a pinch of salt in a heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well.
  2. Cook falafel. Place falafel on a lined oven tray. Bake for 8-10 minutes, until crisp and golden.
  3. Prep veggies & finish tabbouleh. Combine veggies with drained bulgur in bowl. Toss with a drizzle of olive oil and vinegar and season.
  4. Serve hummus topped with tabbouleh, falafel, mint, sumac pistachio blend and eggplant aioli.

Nutritional Information

Energy 2407 kj
575 kcal
Protein 15.8g
Carbohydrate 57.9g
Fat 27.7g