Falafel with Sprouted Lentil Tabbouleh and Schoog

The Gate
Falafel on patterned red and white plate with Sprouted Lentil Tabbouleh and Schoog
Serves 6, as a side or starter
Print recipe
  • Prep time 30 mins
  • Cook time 15 mins
  • Ready time 45 mins

Packed with protein, filling and flavoursome, falafel can be considered a Meat Free Monday staple!

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For the falafel

  • 150 g chickpeas soaked overnight
  • 300 g fresh broad beans
  • 100 g chopped onion
  • 20 g garlic
  • 1 green chili, deseeded
  • 100 g fresh coriander with stalks
  • 10 g cumin
  • 10 g ground coriander
  • 10 g salt
  • juice of 1 lemon

For the tabbouleh

  • 150 g sprouted lentils
  • 80 g fresh flat parsley
  • 80 g fresh mint
  • 50 g fresh dill
  • seeds of 1 medium sized pomegranate
  • juice of 1 lemon
  • salt to taste

For the schoog

  • 150 g roasted red peppers, peeled
  • 40 g roasted red chilis
  • juice of 1 lemon
  • 3 g ground fenugreek
  • 30 g fresh coriander


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.

To serve

Serve the falafels hot with the tabbouleh and schoog on the side.


Additional notes

Exclusively devised recipe to celebrate United Nations International Year of Pulses 2016, created by The Gate Restaurant.

Website: thegaterestaurants.com
Facebook: The Gate Vegetarian Restaurant
Twitter: @gaterestaurant
Instagram: @gaterestaurant


Nutrition Per 100g
Energy 360 kJ
86 kcal
Fat 3.4 g
of which: saturates 0.2 g
Carbohydrate 8.0 g
of which: sugars 3.0 g
Protein 4.0 g
Salt 0.69 g*

*estimate, depends on amount of salt used in recipe