Winter Lebanese Falafel Bowl with Creamy Hummus & & Super Green Tabbouleh

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Vegan & Veggie (3 Nights For 4) on Sunday, August 7, 2022.

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Premade falafel bites make this recipe simple to put together yet super impressive to serve. Turmeric gives the tabbouleh a beautiful golden hue, greens ensure it is packed full of goodness and grapes offer a burst of sweetness. Finish with beetroot hummus and dukkah roasted carrots and you are truly eating the rainbow here!

Ingredients

Falafel

400g falafel
1 drizzle of oil

Tabbouleh

1 Tbsp red wine vinegar
100g mesclun
100g grapes, cut in half
1 broccoli, finely chopped
1 pack turmeric powder
150g bulgur wheat

Carrots

1 pack dukkah
1 drizzle of oil
500g snacking carrots (250g), cut in half lengthways

To Serve

1 bunch mint, leaves picked
4 Tbsp beetroot hummus
4 Tbsp tahini crema

Steps

Preheat oven to 220°C (or 200°C fan bake). Bring a large pot of hot salted water to the boil with a lid on.
Cut carrots in half lengthways and toss on a lined oven tray with oil and dukkah. Season with salt and roast on lower oven rack for 20-25 minutes, until tender.
Add bulgur and turmeric powder to pot of boiling water. Cook on high heat for 10-12 minutes, until grains are tender. Meanwhile, finely chop broccoli. Cut grapes in half and set aside separately.
Once bulgur is tender, add broccoli to pot and cook for a further 1-2 minutes, until tender. Drain and set aside in sieve for a few minutes to drain well. Once drained, add to a large bowl. Add remaining tabbouleh ingredients and toss together. Season to taste with salt and pepper.
Heat oil in a large frypan on medium-high heat. Cook falafel for 2-3 minutes each side, until golden and cooked through.
Pick mint leaves.
Hummus topped with tabbouleh, carrots, falafel, tahini crema and mint.

Nutritional Information

Energy	2237 kj 535 kcal
Protein	15.4g
Carbohydrate	59.4g
Fat	23.4g