Spring Falafel Salad with Honey Tahini Yoghurt

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 8, 2017.

For best results, use a non-stick frypan to cook your falafel. If you find that your falafels are colouring too quickly, turn the heat down a little.

Ingredients

Bring a full kettle to the boil. Add bulgur and a pinch of salt to a heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well through a sieve.
Slice tomatoes in half; dice cucumber 1cm; finely dice red onion; peel and grate both measures of carrot (set half aside for falafel); roughly chop spinach. Add all to a large bowl, along with herbs and cooked bulgur. Toss to combine.
Place falafel mix and remaining carrot into a bowl, and mix until combined. Heat a good drizzle of oil in a large non-stick fry-pan on medium heat. Use a tablespoon measure to scoop out mixture and dollop straight into the pan. Use the back of the spoon or spatula to lightly flatten patties.
Cook falafel, in batches, for 2-3 minutes each side, until golden and cooked through. Wipe pan between batches and add more oil as needed. Set aside to drain on a paper towel.
While falafel cook, combine yoghurt, honey and tahini in a small bowl. In another small bowl, whisk oil, vinegar, lemon juice and mustard. Crumble feta into bowl with salad and add salad dressing. Gently toss to combine and season to taste with salt and pepper.
To serve, divide spring falafel salad between bowls or plates and top with falafel. Dollop over a generous spoonful of honey tahini yoghurt.