Lebanese Falafel Bowl & Super Green Tabbouleh with Creamy Hummus

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, September 22, 2024.

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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 dates offer a burst of sweetness. Finish with beetroot hummus and dukkah roasted carrots and you are truly eating the rainbow here!

Ingredients

Carrots

2 bunch baby carrots, cut in half lengthways
1 drizzle of oil
1/2 pack dukkah

Tabbouleh

150g bulgur wheat
1 pack turmeric powder
1 broccoli, finely chopped
40g chopped dates
100g baby spinach
1 Tbsp red wine vinegar

Falafel

1 drizzle of oil
400g falafel

To Serve

200g beetroot hummus
4 Tbsp baba ghanoush crema

Steps

Preheat oven to 220°C (or 200°C fan bake). Bring a pot of hot salted water to the boil with a lid on.
Trim ends from carrots, cut in half lengthways and toss on a lined oven tray with oil and measure of dukkah. Season with salt and roast on lower oven rack for 20-25 minutes, until tender.
Add bulgur and measure of turmeric powder to pot of boiling salted water. Cook on high heat for 10-12 minutes, until grains are tender. Meanwhile, finely chop broccoli. 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.
Add all tabbouleh ingredients to a bowl and toss together. Season to taste with salt and pepper.
Heat oil in a frypan on medium-high heat. Cook falafel for 2-3 minutes each side, until golden and cooked through.
Place hummus in bowls and top with tabbouleh, carrots, falafel and babaganoush crema.

Nutritional Information

Energy	2652 kj 634 kcal
Protein	16.8g
Carbohydrate	65.2g
Fat	30.9g