Falafel with Sprouted Lentil Tabbouleh and Schoog
Packed with protein, filling and flavoursome, falafel can be considered a Meat Free Monday staple!
To prepare the tabbouleh
Chop parsley, mint and dill and mix with the sprouted lentils, pomegranate seeds and lemon juice. Season to taste.
To prepare the falafels
In a food processor, or with a hand blender and bowl, blend all of the ingredients together to form a smooth paste. Season to taste. Shape into slightly flattened balls, using two tablespoons. Make sure the balls are equal size so their cooking time is the same. Deep fry until golden.
To prepare the schoog
Blend all ingredients together using a hand blender.
Serve the falafels hot with the tabbouleh and schoog on the side.
Exclusively devised recipe to celebrate United Nations International Year of Pulses 2016, created by The Gate Restaurant.
|of which: saturates||0.2 g|
|of which: sugars||3.0 g|
*estimate, depends on amount of salt used in recipe